Chicken Marsala with Basil & Mushroom

1 pound boneless, skinless chicken breast.
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon McCormick Gourmet Collection
Garlic Powder.
1/8 teaspoon McCormick Gourmet Collection
Coarse Grind Black Pepper.
3 tablespoons olive oil, divided.
1/2 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon McCormick's Gourmet Collection
Basil Leaves.
1/2 teaspoon McCormick's Gourmet Collection
Onion powder.

Place chicken between two sheets of wax paper and pound
to approximately 1/4 inch thick. In a large bowl or
plastic bag. Combine flour with next three ingredients.
Add chicken to flour mixture, toss to coat.
Heat 2 tablespoons oil in a large skillet over medium-high
heat. Saute chicken 3 to 5 minutes per side or until done.
Remove from heat.
Add mushrooms and remaining oil, if needed. Saute 2 to 3
minutes. Stir in wine and remaining 3 ingredients. Stir
to loosen any brown particles; bring to boil. Return
chicken to skillet. Simmer, uncovered, 2 minutes.
Makes 4 servings.


Recipe Submitted By June




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