Chicken Marsala With Basil And Mushroom

• 1 lb. boneless, skinless chicken breast
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/8 tsp. ground black pepper
• 3 Tbsp. olive oil
• 1/2 c. sliced mushrooms
• 1/2 c. Marsala wine
• 1/2 c. chicken broth
• 1/2 tsp. basil leaves
• 1/2 tsp. onion powder

1. Place chicken between two sheets of wax paper, pound to approximately 1/4 inch thick.
2. In large bowl combine flour with next 3 ingredients.
3. Add chicken to flour mixture and toss to coat.
4. Heat 2 Tbsp. oil in large skillet over medium - high heat. Saute chicken 3 - 5 minutes per side or until done.
5. Remove from skillet.
6. Add mushrooms and remaining oil, if needed.
7. Saute 2 - 3 minutes.
8. Stir in wine and chicken broth, and remaining 3 ingredients.
9. Stir to loosen any browned particles, bring to boil. Return chicken to skillet, simmer uncovered 2 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84649 (may not work)