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