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Basil and Italy's most famous wine give this chicken dish a rich flavor. This easy entrée is special enough for entertaining.
2 tablespoons flour
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 pound thinly sliced boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons butter
1 cup sliced mushrooms
1 cup Kitchen Basics® Original Chicken Stock
1/2 cup Marsala wine
1 teaspoon McCormick Gourmet™ Basil, Mediterranean
1 teaspoon McCormick Gourmet™ Onion Powder, California
Mix flour, garlic powder, salt and pepper in shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
Heat 2 tablespoons of the oil and butter in large skillet on medium heat. Add 1/2 of the chicken; cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
Heat remaining 1 tablespoon oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 teaspoons of the reserved flour. Return chicken to skillet; simmer until heated through. Serve over cooked pasta, if desired.
(Amount per serving)
Yummy and quick & easy to make!
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