Chicken Marsala

By michelew7

Ingredients

• 1 teaspoon McCormick® Garlic, Minced
• 1 teaspoon McCormick® Marjoram Leaves
• 1 teaspoon McCormick® Basil Leaves
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1 pound thin-sliced boneless skinless chicken breasts
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 package (8 ounces) sliced mushrooms
• 3/4 cup Kitchen Basics® Original Chicken Stock

Preparation

Step 1

• Mix flour, Minced Garlic, Marjoram, salt and Pepper in shallow dish. Reserve 1 tablespoon flour mixture. Coat chicken with remaining flour mixture.
• Heat 2 tablespoons of the butter and oil in large nonstick skillet on medium-high heat. Cook chicken in batches 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Add mushrooms to skillet; cook and stir 5 minutes or until tender.
• Mix stock and reserved flour mixture. Add to skillet with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tablespoon butter and Basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve.