4 boneless skinless chicken breast halves, boneless, skinless
1/4 cup all-purpose flour (for coating)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 cup olive oil
1/4 cup butter
1 cup fresh mushrooms, sliced
1/2 cup marsala wine
1/4 cup cream sherry
Pound chicken breasts until flat and thin.
Mix together the flour, salt, pepper, and oregano in a pie pan.
Melt oil and butter in a large skillet and bring to a low boil.
Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
Turn over chicken pieces and add mushrooms.
Cook until lightly browned.
Add wine and sherry.
Cover skillet and simmer for 10 minutes, turning chicken pieces once.
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