3⁄4 cup flour
1 1⁄2 teaspoons seasoned salt (or regular salt)
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon thyme
½ teaspoon oregano
4 to 6 boneless chicken breasts
1 egg, beaten
1⁄4 cup butter
1⁄4 cup olive oil
3 cups sliced fresh Mushrooms (or 2 cans of sliced mushrooms)
1 cup Marsala wine (or use a white wine if you don't want to buy Marsala just for this recipe)
Parsley, if desired
Grated parmesan cheese, if desired
Place the chicken breasts on a cutting board and pound to approximately ¼ inch thickness. Mix together the flour, seasoning salt, pepper, garlic powder, thyme and oregano in a shallow dish.
Place the egg in a shallow bowl. Did a chicken breast into the egg, then into the flour and coat all sides of the chicken breast. Place on a plate while coating the remaining breasts.
Heat the butter and oil in a large skillet. Add the chicken and brown on one side. Turn the chicken over, add the mushrooms. Pour the wine over the chicken.
Cover the skillet and simmer chicken and mushrooms for 10 minutes, turn the chicken and cook an additional 5 to 10 minutes.
Place on individual serving dishes. If desired, top with snips of parsley and parmesan cheese.