Chicken Marsala With Basil And Mushrooms

• 1 lb boneless skinless chicken breast
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon course black pepper
• 3 tablespoons olive oil, divided
• 1/2 cup mushroom, sliced
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1/2 teaspoon ground basil leaves
• 1/2 teaspoon onion powder

1. Place chicken between two sheet of wax paper and pound to approximately 1/4-inch thickness. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat.
2. Heat 2 tablespoons oil in a large skillet over medium=high heat. Saute chicken 3 to 5 minutes per side or until done. Remove from skillet.
3. Add mushrooms and remaining oil, if needed. Saute 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet. Simmer, uncovered, for 2 minutes.
4. Great served with penne pasta in marinara sauce, tossed salad and Italian bread with dipping oil.

chicken breast, flour, salt, garlic powder, course black pepper, olive oil, mushroom, marsala wine, chicken broth, ground basil, onion powder

Taken from www.food.com/recipe/chicken-marsala-with-basil-and-mushrooms-247774 (may not work)