boneless chicken breast (pounded to 1/4in thick between 2 sheets of plastic wrap)
tsp. dried basil
tbsp. olive oil
ounces fresh sliced mushrooms
cup Marsala wine
Combine flour, salt, pepper and basil. Mix well. Heat oil and butter in large skillet over medium heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side, (about 2-3 minutes). Turn chicken and add mushrooms around 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.