This Italian-American dish looks and sounds complicated, and may intimidate you at first glance. Making a reduction? Keeping your chicken in a warm oven while you prepare the sauce? We don't have time for that. Thankfully, there's an easy and delicious variation that you can make in just about 30 minutes. No fancy sauce-making methods necessary — you make the sauce right in the pan with your chicken.
Coat your chicken breasts in a dredging mixture of flour, salt, pepper and dried oregano. Cook the chicken in some butter and olive oil over medium heat until lightly brown. Add some sliced mushrooms, then pour in ½ cup of Marsala wine, and ¼ cup of cooking sherry. Braise for about 10 minutes, turning the chicken occasionally until the juices run clear.
Serve with some chopped parsley for garnish, and toasted Italian bread to soak up that awesome sauce. If you want to try a lighter version, use a non-stick pan and omit the butter and use less olive oil for browning the chicken. The end result will taste amazing either way!