Chicken Marsala

I threw this one together by the seat of my tail fin tonight. Glad to say the Seamaster was pleased with the results!

Ingredients
4 boneless, skinless chicken breasts
4 teaspoons flour, divided
3/4 tsp. salt, divided
1/4 tsp. pepper
2 tbsp. olive oil, divided
5 cloves garlic, minced
8 oz. mushrooms, sliced
1 tsp. dried oregano
1/2 cup Marsala wine
2/3 cup low-sodium chicken broth
1 cup cherry tomatoes, halved

Directions
Place each chicken breast half between 2 sheets of plastic wrap. Pound to 1/2-inch thickness with mallet.
Combine 3 tsp. flour, 1/4 tsp. salt, 1/4 tsp. pepper in dish. Dredge chicken in flour mixture.
Heat a large skilet with 1 tbsp. oil. Add chicken. Cook 3 minutes on each side or until done.
Remove chicken from heat and keep warm.
Heat remaining tbsp. oil in skillet. Add garlic and saute 1 minute.
Add remaining 1/2 tsp. salt, mushrooms and oregano. Saute 6 minutes or until mushrooms darken.
Sprinkle with remaining 1 tsp. flour. Cook 1 minute, stirring constantly.
Stir in wine and broth. Bring to a boil.
Reduce heat and simmer 1 minute.
Add chicken and tomatoes. Cook until thoroughly heated, turning chicken once.