Thin sliced, boneless chicken breasts
¼ C. flour
freshly ground black pepper
½ tsp. dried basil
3Tbsp. olive oil
½ C. Marsala wine (found in the grocery store under Cooking Wines)
Combine flour, salt, pepper, and basil. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in the flour mixture. Cook until lightly browned on the first side (2 mins). Turn chicken and brown. Add mushrooms to the skillet with the chicken. Cook another couple minutes. Add marsala wine to pan. Cover and simmer 10 mins.