Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

Dredge the Chicken: In a bowl, mix flour, oregano, salt, and pepper. Coat chicken thighs in the mixture.

Brown the Chicken: Heat olive oil and butter in a skillet. Cook the chicken for 5-7 minutes per side until golden brown. Remove and keep warm.

Sauté the Vegetables: Add mushrooms and shallots to the skillet. Sauté for 4-5 minutes until mushrooms are golden and shallots are translucent.

Make the Sauce: Pour in Marsala wine, sherry vinegar, and balsamic vinegar. Simmer for 3-5 minutes to reduce.

Combine Everything: Return chicken to the skillet. Simmer for another 5 minutes, then add the cooked pasta and a splash of reserved pasta water.

Final Touches: Add grated Parmigiano Reggiano and toss until the cheese melts into the sauce. Adjust consistency with more pasta water as needed.

Serve and Enjoy: Plate the pasta and garnish with parsley. Serve immediately.