McCormick Chicken Marsala

1 tsp McCormick minced garlic;
1 tsp McCormick marjoram leaves;
1 tsp McCormick minced onion;
1/2 tsp McCormick coarse ground black pepper;
1 tsp McCormick basil leaves;
3/4 tsp McCormick parsley flakes
1/3 cup flour;
1 tsp salt;
6 thinly sliced boneless skinless chicken breasts (about 1-1/4 lb);
3 tbsp butter, divided;
2 tbsp olive oil;
1 pkg (8 oz) sliced mushrooms;
1/2 cup chicken broth;
1 cup Marsala wine.

1. Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture. 2. Heat 2 tbsp of the butter and oil in large nonstick skillet on Medium-High heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender. 3. Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CBMOMMA2000.