Directions

1. Pound chicken breasts until flat and thin.
2. Set aside.
3. Mix together the flour, salt, pepper, and oregano in a pie pan.
4. Melt oil and butter in a large skillet and bring to a low boil.
5. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
6. Turn over chicken pieces and add mushrooms.
7. Cook until lightly browned.
8. Add wine and sherry.
9. Cover skillet and simmer for 10 minutes, turning chicken pieces once.