• 1 teaspoon minced garlic
• 1 teaspoon marjoram leaves
• 1 teaspoon basil leaves
• ¼ cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 pound thinly sliced boneless skinless chicken breasts
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 package of sliced mushrooms
• ¾ cup chicken stock
• ½ cup marsala wine

1. Mix: flour minced garlic, marjoram, salt and pepper in a shallow dish. Reserve 1 tablespoon of flour mixture in a separate dish. Coat chicken with remaining flour mixture.
2. Heat 2 tablespoons of butter and olive oil in a large nonstick skillet on medium/high heat. Cook chicken in batches; 3 minutes each side or until golden brown. Remove from skillet and keep warm. Add mushrooms to skillet; cook and stir until tender.
3. Mix stock and reserved flour mixture. Add to the skillet with wine. Bring to a boil, stirring to release brown bits in bottom of skillet. Stir in remaining 1 tablespoon of butter and basil; cook for 2 minutes or until sauce is slightly thickened. Spoon over chicken.

This recipe came from a package of McCormick’s spices and is really delicious.