Place chicken breasts between sheets of plastic wrap.

Gently flatten the chicken breasts with a meat pounder to about 1/4 inch thickness.

Place flour in a shallow dish.

Dust the flattened chicken breasts with flour, coating evenly and tapping off any excess.

Heat a large frying pan over medium heat.

Add butter and olive oil to the pan and melt butter, combine with the oil.

Carefully place the chicken breasts in the hot pan, ensuring not to overcrowd the pan.

Cook the chicken breasts, turning once, until golden brown and cooked through, about 3 minutes on each side.

Sprinkle the cooked chicken breasts with dried oregano.

Season to taste with salt and pepper.

Pour the dry white wine into the pan.

Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices.

Transfer the chicken to a warmed platter.

Spoon the remaining pan sauce over the chicken.

Serve the Chicken Scaloppine with Oregano immediately.