2 boneless-skinless chicken breast halves, sliced lengthwise into cutlets
4 teaspoons flour, divided
freshly ground black pepper
1/2 cup chopped onion
5 garlic cloves, thinly sliced
2 cups cremini or button mushrooms, sliced
1 teaspoon dried oregano
1/2 cup Marasala wine
1 cup chicken broth
1 cup cherry tomatoes, halved
fresh basil leaves
Season 3 teaspoons flour with salt and pepper. Dredge chicken in flour mixture.
Heat a large skillet and coat with olive oil. Add chicken; cook 2-3 minutes on each side, or until done (don't overcook; these are thin pieces of chicken). Remove from pan; cover and keep warm.
Add a little additional oil to the pan. Saute onion and garlic until onion is tender, but not yet translucent. Add the mushrooms. Season with salt and oregano. Saute until mushrooms have released moisture and are tender. Sprinkle with 1 teaspoon flour and stir. Cook just a minute to remove the raw flour flavor.
Stir in wine and broth. Bring to a boil. Reduce heat to simmer and add the chicken and tomatoes to the pan sauce. Simmer 2 minutes until chicken is heated through (turning chicken once).
Serve over noodles or mashed potatoes and garnish with fresh basil. (Serves 4).