Chicken Marsala

• 2 tablespoons unsalted butter
• 1 tablespoons olive oil
• 4 boneless, skinless chicken breast halves, sliced into 1-inch strips
• Salt and pepper
• 1/4 cup all-purpose flour
• 8 ounces white mushrooms, sliced (about 3 cups)
• 1/2 small onion, chopped
• 4 cloves garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup low-sodium chicken broth
• 1/4 cup tomato sauce
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh oregano

1. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large skillet over medium-high heat. Working in batches, sprinkle chicken with salt and pepper, dredge in flour in a large bowl. Cook in a single layer, turning once, until golden, 5 to 6 minutes total. Remove to a plate; cover. Repeat with remaining chicken.
2. Add remaining butter and oil to skillet. Saute mushrooms until browned, about 7 minutes. Transfer to a plate; cover. Reduce heat to medium. Add onion and garlic. Cook, stirring, until tender, about 5 minutes.
3. Turn heat to high. Add wine. Cook until reduced by about 1/2, about 2 minutes. Add chicken, mushrooms, broth, tomato sauce and herbs. Stir. Bring to a boil, reduce heat to medium-low, partially cover and simmer until thickened, 10 to 15 minutes.

unsalted butter, olive oil, chicken, salt, allpurpose, white mushrooms, onion, garlic, marsala wine, chicken broth, tomato sauce, fresh basil, fresh oregano

Taken from www.myrecipes.com/recipe/chicken-marsala-4 (may not work)