Chicken Marsala

4 boneless, skinless chicken breast halves (split these and then pound them thin)

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried oregano

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced fresh mushrooms

1/2 cup Marsala wine

Combine the flour, salt, pepper and oregano. Heat the oil and butter in a skillet until it bubbles. Coat the chicken in the flour mixture, then shake off the excess. Cook in the skillet for about two minutes, until it is lightly browned on one side. Turn the chicken over, and add the mushrooms. Cook another 2 minutes until the other side of the chicken is lightly browned. Stir the mushrooms to cook evenly. Add the wine and then cover the skillet, turn the heat down and simmer this for about 10 minutes.