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1/3 c. flour 1 tsp. minced garlic 1 tsp. Marjoram leaves 1 tsp. minced onions 1/2 tsp. black pepper 1 tsp. salt 1 lb. boneless chicken breast, sliced thin 3 Tbsp. butter, divided 2 Tbsp. olive oil 1 Tbsp. basil, chopped 8 oz. sliced mushrooms 1/2 c. chicken broth 3/4 c. Marsala wine Mix flour, onion, salt, pepper, Marjoram, and garlic in a small bowl. Reserve 1 Tbsp. of this mixture, and coat the chicken the remaining. Heat 2 Tbsp. of olive oil and butter in a large nonstick skillet on medium-high heat. Cook chicken for 3 minutes per side or until golden brown. Remove and keep warm. Add mushrooms to skillet and cook for 5 minutes, or until tender, stirring during cooking. Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to a boil, stirring to release browned bits on the skillet. Stir in remaining 1 Tbsp. of butter and basil. Cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |