4 Boneless Chicken Breast Halves
¼ Cup All-purpose Flour
½ Teaspoon Salt
¼ Tablespoon Ground Black Pepper
½ Teaspoon Dried Oregano
¼ Cup Olive Oil
¼ Cup Butter Or Margarine
1 Cup Sliced Fresh Mushrooms
½ Cup Marsala Wine
¼ Cup White Cooking Sherry
Pound Chicken Breasts Between Two Sheets Of Waxed Paper Until ¼-inch Thick. Set Aside.
In A Shallow Dish Or Bowl Mix Together The Flour, Salt, Pepper And Oregano.
Dredge Chicken In Flour Mixture, Shaking Off Excess Flour.
Heat Oil And Butter In A Large Skillet Over Medium-high Heat Until Hot; Cook Chicken Until Golden Brown, About 2 To 3 Minutes Per Side. Transfer To Heated Serving Platter; Keep Warm.
Add Mushrooms To Skillet And Cook For About 2 Minutes, Stirring Occasionally. Add Wine And Sherry And Reduce Volume By Half Over High Heat, Stirring Up Any Browned Bits From Bottom Of Skillet. Pour Sauce Over Chicken And Serve.
Makes 4 Servings.
You can serve with your family and friends.