Chicken Marsala
Source: A few recipes merged together 

In the supermarket, Purdue sells thinly sliced chicken breast.   I use this chicken straight out of the package - no pounding, no tenderizing - it tastes great and makes this a simple dish to prepare.

1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
2 packages thinly slice Purdue chicken breast (about a pound and a half)
2 tablespoon butter
2 tablespoon olive oil
3 cups sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.   Coat chicken peices in flour mixture.

In a large skillet, heat butter and oil over medium heat.  Place chicken in the pan, and lightly brown. Turnover chicken pieces, and add mushrooms.  Pour in wine and sherry.  Cover skillet, simmer chicken for 10 minutes, turning once, continue cooking (if needed) until chicken in done.