1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
4 skinless boneless chicken breast halves, pounded to 1/4" thick
4 tablesp butter
4 tablesp olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions:
1. In a shallow dish or bowl, mix together the flour, salt, pepper, oregano and thyme. Coat chicken pieces in flour mixture.
2. In large skillet, melt the butter in the oil over medium heat. Place chicken in the pan and lightly brown. Turn over the 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.
3. Garnish with fresh parsley if desired. Serve with any pasta or mashed potatoes.
