INGREDIENTS:
* 4 boneless chicken breast halves without skin
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon basil, dried
* 3 tablespoons butter or margarine
* 3 tablespoons olive oil
* 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
* 1/2 cup Marsala wine
PREPARATION:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. 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 seasoned flour mixture.Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes more, until lightly browned; stir. Add Marsala wine to pan. Cover and simmer 10 minutes. Serve with hot cooked pasta or rice.
