Chicken Marsala

4 boneless, skinless chicken breast halves
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon oregano
4 tablespoons olive oil
4 tablespoons butter or margarine
1/2 teaspoon pepper
1 cup fresh mushrooms, sliced
1/2 cup sweet Marsala wine.

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in flour and shake off the excess. Cook chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 minutes more until lightly browned on the second side. Stir the mushrooms.
When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.