Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
3 tbsp olive oil
4 tbsp unsalted butter
8 ounces cremini mushrooms, sliced
1/2 cup dry Marsala wine
1/2 cup chicken broth
1 tbsp chopped fresh parsley (optional)
Directions
1. Pound the chicken breasts to an even thickness.
2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, dried basil, and dried oregano.
3. Dredge the chicken breasts in the flour mixture, shaking off any excess.
4. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
5. Add the chicken breasts to the skillet and cook until golden brown on each side, about 4-5 minutes per side. Remove and set aside.
6. In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
7. Add the sliced cremini mushrooms and cook until browned, about 5-7 minutes.
8. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
9. Add the chicken broth and bring the mixture to a simmer.
10. Return the chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for about 10 minutes, or until the chicken is cooked through.
11. If using, sprinkle the chopped fresh parsley over the dish.
12. Serve the Chicken Marsala hot.