Chicken Marsala

Flatten chicken breasts (place between 2 pieces of plastic wrap and use rolling pin to flatten to uniform thickness).

Dredge breasts in flour with oregano, pepper and salt; shake off excess. Lightly brown in olive oil and butter.

Drain on paper towels. Set aside.

Saute mushrooms in remaining oil; remove from skillet. Pour over breasts.

Add lemon juice, chicken stock and Marsala to skillet and simmer.

Add about 2 tablespoons cornstarch mixed into 1/4 cup water and add to the skillet mixture.

Stir constantly until becomes thick and smooth.

Add 2 tablespoons butter and stir in.

Pour sauce over chicken and mushrooms.

Keep warm until you serve and garnish with lemon slices.