Chicken Marsala

2 Lbs Chicken Thighs

1 Stick Butter

4 TBL EVO

1 cup Marsala Cooking Wine

Salt

Pepper

Dried Oregano

Dried Parsley

Dried Rosemary

2-3 Cups Flour

1 Cup Sliced Mushrooms

Start by washing and patting dry chicken. Put aside. Mix together flour, salt, pepper and spices, until well combined. Place chicken in flour and turn once or twice to cover it completely.

Heat a large frying pan, and melt the butter adding the evo. Once heated, add the chicken, cooking on each side for about 3 minutes. Add mushrooms and marsala, cover and cook for 10 minutes over medium high heat. Flip pieces over, and cook until done (no blood).

bon appetit