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Ingredients

1/2 cup Marsala wine

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

1/4 cup all-purpose flour for coating

1 cup sliced mushrooms

1/2 teaspoon dried oregano

1/4 cup cooking sherry

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 tablespoons olive oil

Steps

Step 1

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

Step 2

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 chicken 10 minutes, turning once, until no longer pink and juices run clear.