Chicken Marsala

INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
3 chicken breasts, pounded to 1/4 inch thickness
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
1 cup Marsala wine
1/2 cup cream sherry
1 tablespoon cornstarch
1 cup heavy cream

DIRECTIONS:
1 - Mix together the flour, salt, pepper & oregano. Dredge the pounded chicken breasts in the dry mixture until coated.
2 - In a large skillet, warm the oil over medium heat. Add the butter and let it melt in the oil.
3 - Place the chicken breasts in pan and lightly brown
4 - Turn over chicken breasts and add mushrooms. Add wine and sherry.
5 - Cover the skillet and simmer the chicken for 10 minutes, turning once. Chicken should no longer be pink and juices should run clear.
6 - While chicken is cooking mix the cornstarch & heavy cream to make a slurry (to thicken the sauce)
6 - Remove chicken from pan and set aside. Add slurry to mushroom sauce and stir until the sauce thickens (only takes 1-2 minutes).
7 - Serve over pasta

THOUGHTS:
Absolutely delicious. I made this just a few days after a failed chicken piccata that was so bad I refuse to post it. I really just needed a good, solid Italian chicken dish and this recipe hit the spot.