Pound chicken breasts between sheets of plastic wrap until about 1/4 inch thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredgechicken pieces in the flour, shaking off any excess.Heat oil and butter in a skillet over medium heat. Cook chickenbreasts on medium heat for about 2 minutes on the first side, untillightly browned. Turn breasts over to cook other side, then addmushrooms to skillet. Cook breasts about 2 more minutes, until bothsides are lightly browned. Continue to stir mushrooms. Add Marsalawine around chicken pieces.Cover and simmer for about 15 minutes. Transfer to serving plate.
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