In a small bowl, combine the flour, salt, pepper and oregano. Mix well.
Coat each chicken breast in flour on all sides.
Heat the butter in a large skillet over medium heat.
Once the butter is hot, add the chicken and brown on each side. (At this point it doesn’t need to be cooked fully...just browned in the butter.)
Add the garlic, mushrooms and bacon (if desired) to the pan.
Add the Marsala and sherry.
Cover the skillet, lower the heat so that the mixture is simmering. Simmer for 10 minutes. Turn the chicken once during cooking.
In the last 2 minutes of cooking, combine the heavy cream and cornstarch in a small bowl. Whisk until smooth.
Drizzle the cream into the skillet and stir. It will thicken slightly during the last minute or two of cooking.
The chicken is done when the juices run clear. (It should test 165º Farenheit in the middle.)
Serve over your favorite pasta noodles or rice.
The calories shown are based on the recipe serving 4. For the calories shown, 1 serving is 1 piece of chicken and 1/4 of the mushroom sauce (no pasta included). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**