Creamy Chicken Marsala

• 4 to 6 chicken breast halves, pounded or sliced
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried leaf basil
• 1/2 cup heavy whipping cream
• 3 green onions, thinly sliced

1. Wash chicken and pat dry; sprinkle lightly with salt and pepper.
2. Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.
3. Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.
4. Serve with greens and rice or potatoes.

chicken, salt, allpurpose, olive oil, butter, mushrooms, marsala wine, chicken broth, lemon juice, dried leaf basil, heavy whipping cream, green onions

Taken from www.epicurious.com/recipes/member/views/creamy-chicken-marsala-52790361 (may not work)