Chicken Marsala

It was my first time making chicken marsala, and it tasted like the best I've had in a restaurant!  The rich, brown sauce is to die for.  I was impressed that the mixture of oil and butter in the frying pan really kept the chicken from sticking.

Sadly, my camera battery was deader than dead, because it looked as fantastic as it tasted!

The recipe is from a McCormick spice kit.

Chicken Marsala

One package McCormick Recipe Inspirations Chicken Marsala OR

1 tsp minced garlic (dried)
1 tsp marjoram
1 tsp minced onion (dried)
1/2 tsp black pepper
1 tsp basil
3/4 tsp parsley

Plus:

1/3 cup flour
1 tsp salt
6 thinly sliced boneless chicken breasts (about 1 1/4 lbs)
3 Tbsp butter, divided
2 Tbsp oil
1 pkg 8 oz sliced mushrooms
1/2 cup chicken broth
3/4 cup marsala wine

Mix flour, garlic, marjoram, onions, salt and pepper in shallow dish.  Reserve 1 Tbsp flour mixture.  Coat chicken with remaining flour mixture.

Heat 2 Tbsp of the butter and all the olive oil in large nonstick skillet on medium-high heat.  Cook several pieces of chicken at a time (don't overcrowd the pan) 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 a boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 Tbsp butter and basil.  Cook 2 minutes or until saice is slightly thickened (I cooked it about 6 minutes or so).  Spoon sauce over chicken to serve.  Sprinkle with parsley.