This is a perfect meal for when you come home after work and realize you haven't taken anything out for dinner. I prefer to use frozen chicken breasts to slice thinly. They are much easier to cut, plus they don't make a sticky mess in the flour coating.
1tsp Minced Garlic
1tsp Marjoram Leaves
1tsp Minced Onions
1/2 tsp Fresh Ground Black Pepper
1tsp Basil leaves
3/4 tsp Parsley
1tsp sea salt
1/3 cup flour
1 lb chicken breasts-thinly sliced
3 tbs butter
2 tbs olive oil
8 oz fresh mushrooms
1/2 cup chicken broth
3/4 cup Marsala cooking wine
Mix flour, Minced Garlic, Marjoram, Minced Onions, Salt and Pepper in a shallow dish. Reserve 1 tbs flour mixture. Coat sliced chicken with flour mixture.
Heat 2 tbs of butter and olive oil in a non-stick pan on medium heat. When butter is melted and oil is warm cook chicken in the pan (may have to have more than one batch). Turn only once to preserve coating, but make sure coating has turned golden brown. As an encouraging factor, if some of your mixture sticks to the pan-it's fine. It helps the sauce later- don't worry about scraping it off. Remove cooked chicken from pan and keep warm.
Add mushrooms to skillet and cook until tender about 5 minutes (the pantry was fresh out of mushrooms so I skipped this step).
Mix broth and reserved flour mixture together. Add to skillet with wine. Bring to a boil while stirring with a wooden spoon-be sure to release browned bits from chicken from the bottom of the skillet. Stir in remaining butter and basil. Mix well. If sauce is getting too thick feel free to add another 1/4 cup of both the wine and broth.
When butter has melted, return chicken to pan and toss generously. Sprinkle with parsley.
This is great served over noodles, rice or with a side of rosemary baby reds.