In a shallow dish or bowl, mix together the flour, salt, oregano, and pepper. Coat chicken pieces in flour mixture
in a large skillet, melt butter in oil over medium heat. place chicken in the pan and lightly brown. turn over chicken pieces and add mushrooms. pour in wine and sherry. cover skilet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
tips: double mushrooms to 2 cups, substitue beef or chicken broth for cooking sherry.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 239 (83%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.1mg||19 %|
|Sodium 213.9mg||7 %|
|Potassium 83.7mg||2 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.8g|
|Protein 1.4g||2 %|
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Calories per serving: 289
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