My mom asked me for a Chicken Marsala recipe, so I gave her this really easy and quick skillet recipe. Just thought I'd share it with you.
4 boneless, skinless thin sliced chicken breast
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons olive oil
4 ounces sliced fresh mushrooms
1/2 cup Marsala wine
Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in flour.
Cook chicken until lightly browned about 2 to 3 minutes. Add mushrooms. Cook until chicken is browned. Stir mushrooms. Add Marsala.
Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta or rice.