Chicken Marsala

Melt butter with oil in a large skillet over medium heat. Place chicken in pan and lightly brown on one side. Turn chicken pieces over and add mushrooms, wine, and sherry. Cover and simmer 10 minutes, turning once, until chicken is cooked through. Remove chicken from skillet and stir in a splash of cream or half-and-half, if desired for a creamier sauce. Serve with pasta or potatoes.

(adapted from Allrecipes)

In a shallow dish, combine flour, salt, pepper, and oregano. Coat chicken pieces in flour mixture.

Splash of cream or half-and-half, optional

1/4 c. cooking sherry

1/2 c. Marsala wine

1 c. sliced mushrooms

4 tbs. olive oil

4 tbs. butter

4 boneless skinless chicken breasts, pounded 1/4-inch thick

1 tsp. dried oregano

1/2 tsp. black pepper

1/2 c. flour1 tsp. salt