Chicken Marsala (for two)
2 boneless skinless chicken breast halves (5oz each)
2 tablespoons all-purpose flour
3/4 teaspoon minced fresh basil OR 1/4 teaspoon dried basil
dash salt & pepper
2-1/4 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 cup marsala wine or chicken broth
1-1/2 teaspoons lemon juice
2 tablespoons grated parmesean cheese
Flatten chicken to 1/2-inch thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, once piece at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes, cook chicken until juices run clear. Remove and keep warm.
In same skillet, saute mushrooms and garlic in remaining butter for 4-5 minutes or until tender. Add the wine or broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
Return chicken to the pan. Sprinkle with Parmesean cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.