- 4 chicken breasts, cubed
- 1/2 cup of flour
- Salt to taste
- Pepper to taste
- Oregano to taste (but even or greater than the salt)
- 8 Tablespoons of butter (half of a block of Kerrygold butter)
- 1 cup of sliced mushrooms
- 1 cup of Marsala wine
- Lots of nice shaved aged parmesan cheese
- Some pasta, whatever kind you like!
- Cube the chicken
- Start melting the butter in a low heat, while doing this fill another large pot with water and heat it on max to boil
- Get a wide bowl and mix the flour, salt, pepper, and oregano
- Put the chicken cubes in with one hand that doesn't touch the flour, grab some flour and toss on top of the cube with the other hand, then grab that cube and roll it until covered and then toss into the melted butter
- Turn the temperature on the pot to medium heat and cook until lightly browned on the outside.
- Toss in the mushrooms and stir them into the remaining butter and keep cooking
- Pour in the wine and the leftover flour mixture, stirring it to eliminate flour clumps while its still cool
- Turn the heat up to max and wait for it to start boiling.
- Wait 2-3 more minutes at this point, then cover it and lower the heat to low.
- Cook until the sauce thickens. Open the lid occassionally (wait at least 5-7 minutes each time) to stir. By this time the water should be boiling and you can cook the pasta simultaneously if you like to multitask.
- Drain the pasta and serve with the chicken, marsala sauce, and parmesan on top.