Chicken Marsala

4 chicken breast halves; boneless, skinless, pounded
to 1/4" thickness
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushrooms, slice
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano 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. As you turn the breasts to the second side
to cook, add the mushrooms around the chicken pieces.
Cook about 2 more minutes, until lightly browned on the
second side. Stir the mushrooms. When the second side is
lightly browned, add the wine around the pieces, cover the
pan and simmer for about 10 minutes.
Serves 4. I omit the oregano. We eat it served over angel hair pasta.