Chicken Marsala

Ingredients

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

Method

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

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