Chicken Marsala

Mix the flour, salt, black pepper, and oregano in a shallow bowl. Coat each chicken cutlet lightly in the flour mixture and shake off the excess.

Melt the butter with the olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on the first side.

Turn the chicken over and add the sliced mushrooms. Pour in the Marsala wine and cooking sherry.

Cover the skillet and simmer for about 10 minutes, turning the chicken once, until the mushrooms are tender and the chicken reaches 165°F in the center.

Sprinkle the Monterey Jack over the chicken. Cover for 1 to 2 minutes, until the cheese melts, then spoon the mushrooms and pan sauce over the top and serve.