Recipe for Chicken Marsala

6 Skinless, boneless chicken breast halves -
pounded

½ Cup all-purpose flour

1½ Tsp. Salt

1 Tsp. Crushed black pepper

½ Tsp. Dried oregano

5 Tbsp. Butter

5 Tbsp. Olive oil

2 Cups sliced mushrooms

1 Cup Chicken stock

½ Cup Marsala wine

¼ Cup Harveys sherry
¼ Cup half and half ( or cream )

Mix together the flour, salt, pepper and oregano in a dish.
Coat chicken pieces in the flour mixture one at a time. In a large skillet, heat oil over medium heat. Add the butter to oil. When the butter melts, place chicken in the pan, and cook it on both sides till it is lightly browned. Remove the chicken from pan. Add mushrooms to the same pan and sauté it for 3-4 minutes till they are soft. Pour in wine and sherry and boil the sauce. Reduce the wine to half and add the chicken stock. Mix it well and cook till the sauce starts thickening a little bit. Now add previously fried chicken breast to the sauce. Cover it and simmer for around 10 minutes. Drizzle the half and half (or cream) and garnish with chopped parsley. Serve immediately.