4 skinless, boneless breasts or thighs, pound to ¼-inch thick
1 cup flour
½ teaspoon each of salt, pepper, and oregano
2 tablespoons each of olive oil and unsalted butter
2 cups mushrooms, sliced
1 cup “good” Marsala wine
¾ cup “good” sherry
1. Combine flour, salt, pepper, and oregano in a shallow dish; coat chicken lightly with flour mixture.
2. Melt butter with olive oil (more if needed) in a large skillet over medium heat. Add chicken to skillet and lightly brown on both sides; remove. Add mushrooms to skillet and sauté for several minutes. Return chicken to skillet and pour in wine and sherry; cover and simmer for 10 minutes, turning once, until no longer pink.
3. Serve with pasta or rice.