Chicken Marsala

4 boneless, skinless chicken breasts ¼ cup flour ½ teaspoon salt Pepper to taste ½ teaspoon dried oregano 4 tablespoons oil 4 tablespoon butter or margarine 1 cup sliced mushrooms, preferably fresh, but canned will do ½ cup Marsala wine

Pound chicken breasts until ¼-inch thick.

In a shallow dish combine flour, salt, pepper and oregano. Dredge chicken pieces in the flour and shake off excess.

Heat oil and butter in frying pan over medium heat. Cook the chicken about 2 minutes on the first side, until lightly browned. Flip and cook on the second side. Add the mushrooms around the chicken breasts and cook 2 more minutes, until lightly browned on the second side, stir the mushrooms.

When lightly browned, add Marsala around the chicken breasts, cover and simmer for about 10 minutes.

Transfer meat to a serving plate; pour sauce over top.

Serves four.