McCormick Chicken Marsala

Ingredients

1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 thinly sliced boneless, skinless chicken breast
3 Tbsp butter
2 Tbsp olive oil
8 oz slice mushrooms
1/2 cup chicken broth
3/4 cup marsala wine

Directions

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

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