Chicken Marsala

4 chicken breasts, pounded to about 1/2 in thick
1/4 c flour
1/2 t salt
1/2 t pepper
1/2 t oregano
4 T butter
4 T oil (you can leave out the oil and double the butter for a richer sauce)
1 c mushrooms, sliced
1/2 c Marsala wine

Combine flour, salt, pepper and oregano in a shallow bowl. Heat oil and butter in skillet over med heat until bubbling lightly. Dredge chicken in flour mixture, shake off excess and place in skillet. Cook for about 2-3 minutes on the first side or until lightly browned. As you turn the chicken to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 minutes more or until lightly browned on second side. Stir the mushrooms then add Marsala wine around the pieces. Cover pan and simmer for about 10 minutes.

**This is yummy served over mashed potatos or noodles, or eaten alone. I like lots of sauce so I doubled the butter, oil and Marsala wine amounts. This recipe is from an awesome cookbook I received as a wedding gift, but its also the same as the copycat recipe I found for Olive Garden's Chicken Marsala. I haven't tried it there so I don't know how it compares. We liked it though and it took about 5 minutes prep and 20 to cook. The chicken was extremely tender and just fell apart when I served up the plates. Delicious...and very quick and easy.