4 skinless, boneless chicken breasts, pounded 1/4-inch thick
1/4 c. white all-purpose unbleached flour
1/2 t. salt
1/4 t. course black pepper
1/2 t. oregano
3 Tbls. butter
3 Tbls. olive oil
cooked spaghetti pasta or mashed potatoes for serving
1 c. sliced mushrooms (more if you prefer)
1 t. minced garlic
2/3 c. Marsala semi dry (Pellegrino Som Dry)
1/3 c. med-dry sherry (alcohol, not cooking sherry)
2 Tbls. whipping cream or half & half
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. An easier method is to put flour mixture in a zip lock bag and shake 1 piece at a time.
In a large deep skillet, melt butter and oil over medium heat. Place chicken in the pan and lightly brown. Turn chicken pieces over; add the mushrooms and minced garlic.
Pour in wine and sherry. Cover skillet; simmer chicken 15 minutes, turning once, or until no longer pink and juices run clear.
Stir in whipping cream or half & half; simmer a couple minutes until thickened a bit and then serve.