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Mix first 6 ingredients in shallow dish. Reserve 1 tablespoon flour mixture. Coat chicken with remaining flour mixture.
Heat 2 tablespoons 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 wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tablespoon butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
Yum! Excellent sauce, moist chicken.
Shell | March 15, 2016 |
Barbara | June 24, 2015 |
the chicken was so moist and the recipe is now a favorite.
Patricia | May 11, 2014 |
I agree, one of the best recipes I have ever tasted!! So sorry this spice package was discontinued but thank you for posting the ingredients on line. We will make it again and again!!
MarktheCook | March 24, 2014 |
Very nice! Although the first time I prepared this dish I didn't have Marsala wine and I used Merlot in it's place. This was probably the most gourmet meal prepared in that campground! I use the Recipe Inspiration seasoning kits when we go camping in our travel trailer. They come in very handy and I don't have to raid my full spice rack every time we go camping!
Lydia | January 08, 2014 |
This happens to be a favorite of mine. The ingredients package makes it easy and the amount of ingredients are mostly things I usually have on hand for such a dish. It's delicious and great for company.
Madaline | November 13, 2013 |
A family favorite!
Kimberly | October 19, 2013 |
Love love love this recipe!!
Ana Cristina | September 21, 2013 |
this was my first recipe that I tried and loved. :)
Mary | July 09, 2013 |
Buying the special McCormick blend is probably pricier than buying these common spices separately. Most of us will use them in multiple dishes separately anyway. The problem I see with this recipe is that you are instructed to mix the broth and wine with flour before saturating the flour with fat (oil). This will almost assuredly lead to a lumpy sauce. I would recommend slightly browning the flour in oil (roux) before adding broth and wine. If you cook the mushrooms in oil per recommendation, after they have released their water, you could add flour to them, and sauté until browned.
Bryan | April 30, 2013 |
Virginia | April 18, 2013 |