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Combine flour, salt, pepper and oregeno in a flat container and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Turn and cook about 2 more minutes. Add the mushrooms around the chicken. Add the wine and bring to a simmer. Simmer for about 10 minutes. (Until chicken is no longer pink in the middle).
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