This is a dish that has gone through a few transitions over the years.
I now call this recipe my own and it is a year-round favorite.
I omit mushrooms because my daughters hate them.
Talk about true love, huh?
This recipe is based off of a ‘diet’ recipe but doesn’t taste anything remotely associated to a diet.
Most of my ingredients are added using my eye as a gauge.
My recipes are meant to be transformed into something you and your family truly love.
Want more oregano?
Go for it.

(serves 6)

2lbs. boneless breast of chicken
1- container of mushrooms, sliced (if you like them as much as I do)
2 cloves of garlic, minced
1/2 to 3/4 cup of grated Parmesan or Romano cheese
1/8 to 1/2 tsp. crushed oregano
3/4 tsp. paprika (all paprika is not created equal. And DO NOT USE Smoked Paprika on this recipe!)
1/4 to 1/2 tsp of crushed red pepper flakes
salt & fresh ground pepper, to taste
Virgin olive oil
A decent Marsala wine (I use Pastene and have had good luck with it)

Instructions:

• Trim any fat off the chicken breasts and cut into thinner slices as they cook faster.
• Dredge pieces in the grated Parmesan and set aside.
• Heat a large, non-stick frying pan on medium high for 1 -2 minutes and add one tbls. of olive oil.
• When you can smell the olive oil, add chicken pieces and fry until a nice golden brown on each side.
• When chicken is browned, add minced garlic and mix being careful not to burn the garlic.
• Add salt, pepper, paprika, oregano and crushed red pepper.
• (if using mushrooms, add fresh sliced ‘shrooms now)
• Grab that bottle of Marsala and douse the chicken liberally
• (and enjoy the aromatic cloud now forming in your kitchen)

I tend to use approximately 1/2 a cup of Marsala, sometimes more all depending on how happy I want my chicken to be.
Turn the heat down to low, cover and simmer for @20 minutes or until the Marsala has reduced to a consistency that you like.
I like mine to be fairly rich and thick.
Serve immediately.
This dish is exceptional when served with a basic creamy risotto, Parmesan toast and a fresh spinach salad.
Enjoy!

Dad