Italian-style breaded and pan-fried chicken cutlets, served with an easy mushroom and Marsala wine pan sauce.

Chicken Marsala

4 boneless, skinless chicken breast halves

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 tablespoon ground black pepper

1/2 teaspoon dried oregano

2 tablespoons olive oil

2 tablespoons butter

1 cup sliced fresh mushrooms

2/3 cup (sweet) Marsala wine

1/4 cup white cooking sherry

1. With kitchen mallet, pound chicken breasts until flat and thin. Set aside.
2. In a shallow dish mix together flour, salt, pepper and oregano. Dredge chicken in flour mixture.
3. Heat oil and butter in a large skillet until hot; cook chicken in batches until golden browned on each side, about 2 minutes per side. Transfer to serving platter and keep warm.
4. Add mushrooms to same skillet and cook for 2 minutes, stirring. Add wine and sherry, stirring up browned bits, and reduce volume by half. Pour sauce of chicken cutlets and serve.

Makes 4 servings.