- 4
Ingredients
- 4 boneless chicken breast halves without skin
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried leaf basil
- 3 tablespoons butter
- 3 tablespoons olive oil
- 4 to 8 ounces fresh mushrooms, sliced
- 1/2 cup Marsala wine
Preparation
Step 1
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.
Combine flour, salt, pepper, and basil; mix well. Heat oil and
butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side, about 2 to 3
minutes. Turn chicken and add mushrooms around the chicken pieces.
Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.
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