Chicken Marsala

2  tablespoons		extra-virgin olive oil
24  ounces		boneless, skinless chicken breasts
1  cup		red bell pepper, chopped
1  tablespoon		shallot, chopped
1  cup		marsala wine
1  cup		chicken broth
1  teaspoon		dried oregano

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Heat oil in cast iron skillet over medium flame. Add chicken breasts and cook 10 minutes, turning at halfway point. Remove from pan and tent with foil. Add mushrooms to pan and cook 5 minutes, stirring occasionally. Stir in shallots and cook one additional minute. Pour in wine and broth, bringing to a boil. Reduce heat and simmer over low flame for 20 minutes. Use a spatula to scrape browned bits from surface of pan and mix with liquid. Place chicken back into skillet and cook for five minutes. Sprinkle with oregano. Serves four.