Chicken Marsala

Ingredients:

· ¼ cup flour
· ½ tsp. Salt
· ¼ tsp black pepper
· ½ tsp. Dried oregano
· 4 skinless, boneless chicken breast halves-pounded to ¼ inch thick
· 4 tbsp. Margarine
· 4 tbsp. Olive oil
· 1 cup sliced mushrooms (I put a little more)
· ½ cup Marsala wine
· ¼ cup cooking sherry
· 1 can of cream of mushroom soup (optional). If you prefer a thicker saucer, have some of this nearby and add some.

Preparation:
· In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat the chicken pieces in flour mixture.
· In a large skilled, melt margarine in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine, sherry and mushroom soup. Cover skillet. Simmer chicken 10 minutes, turning once or until no longer pink and juices run clear.
· I serve with cooked pasta tossed with butter or margarine and minced fresh parsley.