Chicken Marsala

My father got me into making chicken marsala. He really enjoys this dish, however he likes it over angel hair pasta. I used what I had in my pantry when i made it this time. I'm not a big fan of mushrooms, but i can appreciate the flavors they add when you use them in dishes. I had a nice glass of white wine during this dinner, it was a nice addition of flavor.

What you need:

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 2 cups fresh baby spinach leaves
• 
  

What to do:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in Marsala wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
3. Add the spinach and let it begin to wilt.
4. Boil some water and cook your pasta of choice, I used egg noodles.
5. Place your noodles on a plate, add your chicken and cover with remaining sauce.