Basil Chicken Marsala With Mushrooms

• 4 boneless skinless chicken breasts
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 1 cup sliced mushrooms
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1/2 cup chopped fresh basil leaf
• 1/2 teaspoon onion powder

1. Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute chicken 3-5 minutes per side or until done. Remove from skillet.
3. Add mushrooms and remaining oil, if needed. Saute 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

chicken breasts, flour, salt, garlic powder, ground black pepper, olive oil, mushrooms, marsala wine, chicken broth, fresh basil, onion powder

Taken from www.food.com/recipe/basil-chicken-marsala-with-mushrooms-115392 (may not work)