Chicken Marsala

2 tsp. Minced Garlic

2 tsp. Minced Onions

2 tsp. Marjoram Leaves

1 tsp.  Ground Black Pepper

2 tsp. Basil Leaves

1 ½ tsp. Parsley Flakes

 2 tsp. salt 

2/3 cup of flour 

1 cup of chicken broth 

¾ cup Marsala wine

4 tbsp. olive oil

4 tbsp. butter, divided

6 thinly slices boneless skinless chicken breast about 1 ¼ lbs. 

1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms

Directions:

Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour.  Coat chicken with remaining flour mixture. 

Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet.  Keep warm.  Add mushrooms to skillet: cook and stir 5 minutes or until tender. 

Mix broth and reserved flour mixture.  Add to skillet along with whine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley. 

We serve this with rice. 

Ed and Rhonda