Ingredients
- 2 boneless skinless chicken breast
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried basil (rubbed)
- 1/2 teaspoon each seasoned salt and pepper (can use white salt)
- 1 teaspoon garlic powder
- 2 tablespoons butter plus 2 tablespoon oil, for skillet frying
- 2-1/2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 1/2 cup marsala wine (can chicken broth but will not be as good)
- 2 teaspoons lemon juice
- 2 to 3 tablespoons freshly grated Parmesan cheese
How to Make
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Step 1: Flatten/pound the chicken to about half it's thickness.
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Step 2: In a resealable plastic bag combine the flour, basil, seasoned salt, pepper and garlic powder. Add chicken, one piece at a time and shake to coat.
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Step 3: In a large skillet over medium heat melt 2 tablespoons butter and 1 tablespoon oil over medium-high heat; add the chicken and cook for 4 minutes on each side or until cooked through; remove to a plate and keep warm.
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Step 4: To the same skillet, saute mushrooms until tender (about 4-5 minutes) add in garlic and cook for 1-2 minutes.
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Step 5: Add in the wine and lemon juice, stir to loosen browned bits from pan; bring to a boil and cook until liquid is reduced by a third.
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Step 6: Return chicken to the pan, then sprinkle with Parmesan cheese; reduce heat and simmer uncovered for 1-2 minutes or until heated through.
We hope you enjoy this recipe!
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