Chicken Marsala*

By á-3145

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 basil, dried
• 3 tablespoons butter or margarine
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 C 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 with hot cooked pasta, mashed potatoes, or rice.