In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.

Add chicken breasts to bag and shake to coat.

Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.

Remove and keep warm.

In the same skillet, saute mushrooms in butter for 3 minutes or until tender.

Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.

Pour over chicken breasts.