4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for coating
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
4 T olive oil
4 T butter
1 cup fresh sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Pound chicken breasts until flat and thin. Set aside.
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 for 10
minutes, turning chicken pieces once.
Makes 4 servings.