Categories: June2011, Main dish, chicken, mushrooms, spices

Ingredients

• 1/3 cup flour
• 1 tsp minced garlic
• 1 tsp marjoram leaves
• 1 tsp minced onions
• 1 tsp salt
• 1/2 tsp coarse ground pepper
• 1 tsp basil leaves
• 6 thinly sliced skinless boneless chicken breasts (about 1 1/4 lbs)
• 3 Tbs butter, divided
• 2 Tbs olive oil
• 1 pkg (8 oz) sliced mushrooms
• 1/2 cup chicken broth
• 3/4 cup Marsala wine
• 3/4 tsp parsley flakes

Directions

1. MIX flour, minced garlic, marjoram, minced onions, salt and pepper in a shallow dish. Reserve 1 Tbs of the flour mixture. Coat chicken with remaining flour mixture.

2. HEAT 2 Tbs of the butter and oil in a large nonstick skillet on medium high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.

3. MIX broth and reserved flour mixture. Add to skillet along with wine. Bring to a boil, stirring to release browned bits in the bottom of the skillet. Stir in remaining 1 Tbs butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsely.

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