Lemon Chicken Marsala

• 4 chicken breasts, boned and skinned
• flour
• 3 Tbsp. oil
• 3 Tbsp. butter
• 6 cloves garlic
• 1 lb. mushrooms, sliced
• 1/3 c. sweet Marsala
• 1 (10 1/2 oz.) can chicken broth
• 2 lemons
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1 tsp. each: basil and oregano
• salt and pepper to taste
• 2 Tbsp. minced parsley

1. Cut chicken into strips; coat with flour.
2. Heat oil and butter in large skillet.
3. Saute chicken quickly and remove from skillet. Saute mushrooms.
4. Add Marsala and cook 2 minutes.
5. Add chicken broth and juice of 1 lemon, slowly.
6. Mix cornstarch with water and stir in.
7. Add basil, oregano, salt and pepper.
8. Cook 5 minutes; return chicken to sauce.
9. Slice remaining lemon into 8 rounds; place on chicken.
10. Sprinkle with parsley and cook on low heat for 10 minutes.
11. Serve with noodles.
12. Serves 4 to 6.

chicken breasts, flour, oil, butter, garlic, mushrooms, sweet marsala, chicken broth, lemons, cornstarch, water, basil, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996986 (may not work)