¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1 teaspoon No. 79 Michel's Meatball Spice Blend
½ cup Marsala wine
¼ cup cooking sherry
Gather all ingredients.
In a shallow dish or bowl, mix together the flour, salt, pepper, and No. 79 Michel's Meatball Spice Blend
Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.
Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Serve hot and enjoy!