Basil and Italy's most famous wine give this chicken dish a rich flavor. This dish makes an easy entrée that is tasty enough for entertaining.
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Garlic Powder
- 1/8 teaspoon McCormick Ground Black Pepper
- 3 tablespoons olive oil, divided
- 1/2 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon McCormick Basil Leaves
- 1/2 teaspoon McCormick Onion Powder
Place the chicken between two sheets of wax paper and pound to approximately 1/4 inch thick. In a large bowl or plastic bag, combine the flour with the next 3 ingredients. Add the chicken to the flour mixture, toss to coat.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté the chicken 3-5 minutes per side or until done. Remove from the skillet.
Add the mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in the wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
261 calories; 13g total fat; 68mg cholesterol; 496mg sodium; 7g carbohydrates; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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