Ingredients

• 1/3 cup of flour
• 1 teaspoon of garlic, powder
• 1 teaspoon of onion, powder
• 1 teaspoon of marjoram, powder
• 6 breasts (1 1/4 lbs) of chicken, boneless, skinless, thinly sliced
• 3 tablespoons of butter
• 2 tablespoons of olive oil
• 1 80 oz package of mushrooms, sliced
• 1/2 cup of broth, chicken
• 3/4 cup of wine, Marsala
• salt and pepper, to taste
• 1 teaspoon of basil
• 3/4 teaspoon of parsley

Instructions

1. Dredge Mix flour (less 1 tablespoon) and spices in a shallow dish. Dredge chicken breasts in flour mixture.

2. Cook Heat 2 tablespoons of butter AND oil in large nonstick skillet over medium high heat, cook chicken breasts 3 minutes per side or until golden brown. Remove chicken and add mushrooms, cooking 5-6 minutes or until tender.

3. Add Mix broth and reserved flour, add to the skillet with the wine and bring to a boil. Stir to release browned bits on bottom of pan, add remaining butter and basil. Cook 2 minutes or until slightly thickened.

4. Serve Spoon sauce over chicken to serve and sprinkle with parsley.