1/4 Cup All – Purpose Flour for coating Chicken 1/2 Teaspoon Salt 1/4 Teaspoon Fresh Ground Black Pepper 1/2 Teaspoon Dried Oregano 2 Chopped Shallots, you can sub with White Onion 2 Cups low salt chicken broth 4 Tablespoons Butter 4 Tablespoons Olive Oil, you can sub with veg oil. 1 Cup Mushrooms, Button or Baby Bellas 1/4 Cup Marsala wine and 1/4 Cup Sherry not cooking Sherry and 1/4 Cup Madeira Wine Small handful of fresh Chopped parsley for garnish, it will add a nice freshness to the dish. 4 Skinless, Boneless Chicken Breasts in 1/4`s cut in half long ways and then in half the short way, put in between plastic wrap and pound till 1/4″ thickness. you can also use Skinless,Boneless Chicken Thighs to me it tastes better with both. 1 Tablespoon of Corn Starch and 1 Teaspoon Water mixed together. Directions 1. In a shallow Bowl or Dish, Mix together the Flour, Salt, Pepper, Oregano, Coat the chicken in the Flour mixture. 2. In a large skillet Melt the butter in the oil over Medium heat, Place the Chicken in the Pan and Brown Lightly, Turn the chicken over Brown other side, take the Chicken out and Add the Shallots to the pan stir for 2 to 3 minutes then add the Mushrooms stir again then add all the liquids” Wines and Chicken Broth”, stir it good and add the chicken back into the sauce cover with a lid cook till chicken is done maybe 5 to 10 minutes tops and take the chicken out place on your platter and put to the side, take the Cornstarch water and thicken your sauce with it if you like if not leave it the way it is., i like my sauce kinda thick to hang onto the meat and starch like noodles or rice, ladle the sauce over the Chicken and Garnish with the chopped parsley all over it and enjoy.