4 chicken breasts, boneless & skinless

1/2 cup flour

Salt & Pepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4″ thickness.   Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.   Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.   Cover and simmer for about 15 minutes.   Transfer to serving plate. 

4  Servings