• 2 tbsp extra-virgin olive oil
  • 4 6-ounce boneless, skinless chicken breasts, pounded with a meat tenderizer
  • 1 cup assorted wild mushrooms, chopped
  • 1 shallot, chopped
  • ½ cup marsala wine
  • ½ cup chicken broth
  • ½ tsp dried oregano
  1. Heat olive oil in cast-iron skillet over medium heat. Add chicken breasts and cook 10 minutes, turning at halfway point. Remove from pan and tent with foil.
  2. Add mushrooms to pan and cook 5 minutes, stirring occasionally. Stir in shallots and cook one more minute.
  3. Pour in wine and broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Use a spatula to scrape the browned bits from the pan.
  4. Return the chicken to the skillet and cook for five minutes. Sprinkle with oregano and serve.