Easy Chicken Marsala

4 boneless chicken breast halves  (butterfly and cut into like sizes for faster cooking).
mushrooms  fresh sliced or 1 or 2 cans sliced
capers  optional

1/4 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Dredge chicken in dry mixture

Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a skillet
and fry chicken for 2 minutes or until brown on one side.

Turn chicken over and add 1 cup of mushrooms

Cook 2 minutes until other side of chicken is brown and mushrooms
are cooked and  mixed in.

Add capers.

Pour 1/2 cup Marsala wine over chicken.
Cover and reduce heat to low; simmer for about 10 minutes
or until chicken is no longer pink and juices runs clear.

Serve with pasta.