1/2 cup of Marsala Wine
500 grams of Flour for Tempura
500 grams of chicken is recommended to be skinless and fat-free chicken breasts
4 tablespoons of butter
2 cups sliced mushrooms
1 pinch of salt
1 pinch of pepper
1 fist of Oregano
1-Place flour, salt, pepper (freshly ground) and oregano in a plastic bag. Mix.
2-Put the chicken breasts in the bag. If you close and shake the bag, until the chicken is completely impregnated with the mixture. Then place the chicken on a tray, and remove excess flour if any.
3-In a large skillet place the butter and olive oil over medium heat. Once hot, place the chicken breasts and cook for 2 minutes each side are browned (sealed).
4-Add the mushrooms and stir constantly with the chicken. Continue cooking for two more minutes.
5-Serve the marsala wine in the pan, using a sufficient amount to cover the chicken. Cook over heat for about 15 minutes, you should rotate the chicken sideways constantly to avoid burning and like mushrooms. Here it is sought that the wine is reducing and a salsa is achieved, which would be the marsala salsa.