Prepare the Coating: In a shallow dish or bowl, mix together ¼ cup of all-purpose flour, ½ teaspoon of salt, ground black pepper to taste, and 1 teaspoon of dried oregano. This will be the coating for your chicken, giving it a flavorful and slightly crispy crust.
Coat the Chicken: Coat each chicken breast half in the flour mixture, making sure it is evenly coated on both sides. Gently shake off any excess flour to avoid clumping.
Cook the Chicken: In a large skillet, heat 4 tablespoons of butter and 4 tablespoons of olive oil over medium heat. Once the butter has melted and the oil is hot, place the chicken in the skillet. Cook the chicken for 3-4 minutes on each side, or until it is lightly browned. The chicken should cook through but remain juicy and tender.
Add the Mushrooms: Turn the chicken over, and add 1 cup of sliced mushrooms to the skillet. Stir the mushrooms around the chicken to ensure they cook evenly. Allow them to sauté in the butter and oil for about 2-3 minutes.
Add the Wine and Sherry: Pour in ½ cup of Marsala wine and ¼ cup of cooking sherry. Stir the mixture gently, scraping up any browned bits from the bottom of the pan for added flavor. Bring the mixture to a simmer.
Simmer the Chicken: Cover the skillet and let the chicken simmer for 10 minutes, turning once, until the chicken is no longer pink in the center and the juices run clear. The wine and sherry will reduce slightly, creating a delicious sauce that coats the chicken.
Serve and Enjoy: Remove the skillet from the heat. Serve the Chicken Marsala hot, with the sauce and mushrooms spooned over the top. Enjoy this flavorful, comforting dish with a side of pasta, rice, or steamed vegetables for a complete meal!
