¼ cup rice flour
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon dried oregano
4 boneless chicken breast halves pounded ¼ inch thick
4 tablespoons of Earth Balance butter
4 tablespoons of extra virgin olive oil
1 cup sliced mushrooms
3 tablespoons of organic chicken broth
½ cup marsala wine
¼ cup sherry

Using a meat hammer, pound your chicken to ¼ inch thickness

In a shallow dish, combine flour, salt, pepper and mix together

Heat skillet to medium and place butter and olive oil in together

Coat chicken in the flour mixture and place in the skillet to lightly brown

Add mushrooms

Pour in Marsala, Sherry, Chicken Broth

Cover skillet and simmer for 10 minutes turning once until no longer pink and juices run clear