Chicken with Oregano and Mushrooms

My husband loves this recipe, and so do I, it’s delicious and very fast.  If I don’t have fresh mushrooms I substitute a 4 ounce can of sliced mushrooms and use some of the mushroom liquid to replace the chicken broth.  Have your side dishes ready…you won’t have time for anything else once you start cooking; it’s ready that fast.
I served it with this delicious Two Bean and Barley Salad.                   

Chicken with Oregano and Mushrooms

  12      Ounces  Chicken Tenders

  2        Tablespoons  Olive Oil -- or bacon fat

             Flour, All-purpose

  8         Ounces  Mushrooms -- sliced

  1         Teaspoon  Garlic -- minced

     ½     Teaspoon  Oregano

  3         Tablespoons  Chicken Broth

  1         Tablespoon  Sherry -- or white wine

Heat the fat in a 10" heavy skillet over medium-high heat.

Sprinkle chicken with salt and pepper, dust with flour, shaking off excess.

Add chicken to skillet; sauté until brown, about 2 minutes.  Turn chicken, add mushrooms around chicken.

Brown 3 minutes more, add garlic.  Sprinkle sherry over the chicken and mushrooms, add chicken broth.

Cover and simmer until chicken is cooked through and liquid has evaporated.

Serves 2

  "Adapted from  the now discontinued Chefs catalog"