Cooking For Two: Lemon-Basil Chicken Marsala

• 2 Chicken Breasts 5 oz each
• 2 tablespoons Flour
• 1/4 teaspoon Basil dried
• 1 dash Salt
• 1 dash Pepper
• 2 tablespoons Butter divided
• 2 1/4 cups Mushrooms fresh, sliced
• 1 teaspoon Garlic minced
• 1/2 cup Marsala Wine or any other dry red
• 1 1/2 teaspoons Lemon Juice
• 2 tablespoons Parmesan Cheese grated

1. 1. Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.
2. 2. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170u0b0. Remove and keep warm.
3. 3. In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
4. 4. Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

chicken breasts , flour, basil, salt, pepper, butter, mushrooms fresh, garlic, marsala, lemon juice, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/cooking-for-two-lemon-basil-chicken-marsala-5ae0fbed606edf380124bb80 (may not work)