4 Boneless Skinless Chicken Breast Halves
1/4 All-Purpose Flour
1/2 Salt
1/4 Ground Black Pepper
1/2 Dried Oregano
1/4 Olive Oil
1/4 Butter
1 Fresh Mushrooms
1/2 Marsala Wine
1/4 Cream Sherry


Pound chicken breasts until flat and thin.
Set aside.
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.