This is a classic
dish that can be made with chicken or veal. Our version here features chicken
1/4 cup flour
1/4 tsp salt
1/8 tsp freshly ground, black pepper
1/2 teaspoon dried oregano
4 chicken breasts, boned, skinless
4 Tbsp olive oil
1 cup sliced mushrooms
1/2 cup chicken stock (or 1/4 cup cooking sherry)
Mix together the flour, salt, oregano, and pepper.
Pound the chicken breasts gently (with the flat side of your meat mallet).
Roll the chicken in this until well coated.
On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate. (An option is to keep the chicken int he microwave at 10% power for five minutes.)
Pour wine into the
oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn
the chicken over to get it well coated with the sauce. Simmer for 10 minutes.
(If you cooked the chicken in two batches, put all the chicken back in the
skillet before you add the
Add in chicken and cook covered another 10 minutes.
Note: Serve with a simple pasta dish such as fettucini with butter and parmesan cheese.