Directions

• Pound chicken breasts between sheets of plastic wrap to about .25 inch thick
• Combine dry ingredients (flour, salt, pepper, and oregano) and mix well
• Add oil and butter to a heavy bottom skillet on medium heat until bubbling lightly
• Dredge each chicken breast in the dry mixture and add to the skillet
• Cook chicken on medium heat for about 2 minutes, until lightly browned
• Turn chicken over and add the mushrooms
• When the second side is lightly browned, add the marsala wine and sherry
• Cover pan and simmer gently for about 10 minutes