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
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.
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