Chicken Marsala

Now that I have figured out chicken Vesuvio, it's time to branch out with our chicken dishes...or perhaps just try a different one.  This is from allrecipes.com; it looks pretty easy and sounds delicious.

1/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
4 tbsp. butter
4 boneless skinless chicken breast halves pounded to 1/4 inch thick
4 tbsp. olive oil
1 C. sliced mushrooms
1/2 C. Marsala wine
1/4 C. cooking sherry (can sub chicken broth if desired)

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

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.