Chicken Marsala

Heat a large skillet over medium-high heat, and add butter and oil.

At the same time, place water in a pot to boil for pasta, and cook according to package directions.

Put flour in a bowl with salt and pepper, to taste. Toss chicken into flour, shake off excess and add to skillet once butter has melted. Saute chicken until brown on all sides.

Add mushrooms, chicken broth, marsala, and oregano. Also, add more salt and pepper to taste. Stir together. Bring to a boil, then turn heat to low. Cook for approximately 10-12 minutes, or until sauce thickens (if it doesn’t look like it’s getting thick, add a bit more butter, or make a small slurry of cornstarch and water in a separate bowl and add slowly to the pan).

Drain cooked pasta and add to skillet. Add salt, pepper and oregano to taste. Combine so that all the pasta is covered in sauce.

Take off the heat and add parsley, as well as some grated cheese, if you like. Serve immediately.