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Combine the flour, salt, pepper, garlic powder, and oregano in a large ziploc bag. Add chicken and shake to coat all over.
In a large skillet over medium heat, melt the butter with 2 tablespoons of the olive oil. When butter has melted and the pan is hot, shake excess flour off the chicken breasts and lay them in the pan. Cook chicken until light brown on both sides, about 2-3 minutes per side. Remove the chicken from pan and set on a plate. Keep warm.
Add the remaining tablespoon of oil to the pan, then add the mushrooms and onion and mushrooms. Saute until soft, about 7-8 minutes, then add garlic and cook another 30 seconds.
Add the wine, chicken broth, and cream, stirring to combine and using a wooden spoon to scrape up any browned bits from the bottom of the pan. Season with the additional salt and pepper. Cook for 10-12 minutes until the sauce has reduced slightly.
Once the sauce has cooked, add the chicken back to the pan and spoon sauce over the top. Reduce the heat to medium-low and simmer for 2-3 minutes, until chicken is cooked through and sauce has thickened slightly.
Serve over angel hair pasta or mashed potatoes.