Serves: 4
Ingredients
4 boneless chicken breast halves without skin
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil, dried
3 tbsp. margarine
3 tbsp. olive oil
4 to 8 oz. fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 cup Marsala wine
Method:
1. Pound chicken to 1/4″ thickness between two sheets of plastic wrap.
2. Combine flour, salt, pepper, and basil; mix well.
3. Heat oil and margarine in a heavy non-stick skillet over medium high heat.
4. Dredge chicken in seasoned flour mixture.
5. Cook chicken until lightly browned on first side (about 2 minutes).
6. Turn chicken and add mushrooms around the chicken pieces.
7. Cook about 2 minutes more, until lightly browned; stir.
8. Add Marsala wine to pan. Cover and simmer 10 minutes.
Serve with hot cooked pasta or rice.
