Ingredients:
¼ C. all-purpose flour for coating
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried oregano
4 skinless, boneless chicken breast halves pounded ¼-inch thick
4 Tbsp. butter
4 Tbsp. olive oil
1 C. sliced mushrooms
½ C. Marsala wine
¼ C. cooking sherry
Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in
the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour
in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once,
until no longer pink and juices run clear.
