This restaurant favorite is easy to make at home with fresh mushrooms, wine and Italian flavors like minced garlic, basil and marjoram.
10m
PREP TIME
20m
COOK TIME
12
INGREDIENTS
Servings: 4
Ingredients
- 1 teaspoon McCormick® Minced Garlic
- 1 teaspoon McCormick® Marjoram Leaves
- 1 teaspoon McCormick® Basil Leaves
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1 pound thin-sliced boneless skinless chicken breasts
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 package (8 ounces) sliced mushrooms
-
3/4
cup
chicken stock
![substitution]( "substitution")
Substitutions available
/ chicken broth
- 1/2 cup Marsala wine
INSTRUCTIONS
- 1 Mix flour, Minced Garlic, Marjoram, salt and Pepper in shallow dish. Reserve 1 tablespoon flour mixture. Coat chicken with remaining flour mixture.
- 2 Heat 2 tablespoons of the butter and oil in large nonstick skillet on medium-high heat. Cook chicken in batches 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Add mushrooms to skillet; cook and stir 5 minutes or until tender.
- 3 Mix stock and reserved flour mixture. Add to skillet 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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