Chicken Marsala

from: Julie
Source: McCormick

1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp coarse ground black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 thinly sliced bonless skinless chicken breasts (I used 3 frozen breasts whole)
3 tbsp butter, divided
2 tsp olive oil
1 pkg (8 oz) sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine

Mix flour, garlic, marjoram, onion, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture.

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.

Mix broth and reserved flour mixture. Add to skillet along with the wine. Bring to boil, stirring to release browned bits on 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.