Chicken Marsala

By á-46

Ingredients

• 4 boneless chicken breast halves without skin, about 5 ounces each*
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried leaf basil
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced
• 1/2 cup Marsala wine

Preparation

Step 1

Place a chicken breast half between two sheets of plastic wrap and pound gently to an even thickness of about 1/4 inch. Alternatively, if the chicken breasts are quite large, slice each one horizontally to make two cutlets. Repeat with the remaining chicken breasts.

Combine flour, salt, pepper, and basil in a wide, shallow bowl; mix well.
Heat the oil and butter in a heavy, non-stick skillet over medium-high heat.
Dredge the chicken pieces in the seasoned flour mixture.

Arrange the chicken in the skillet and cook until lightly browned on the 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 the 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.