4 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
3 Tbsp butter
3 Tbsp olive oil
4-8 oz of baby Bella mushrooms, quartered
1/2 cup marsala wine
Pound chicken breasts between 2 piece of wax paper until 1/4 inch thick.
In a large sauce pan melt butter with oil on medium high heat.
Dredge chicken and place in skillet, brown for 2-3 minutes
Flip chicken add mushrooms and cook for 2 minutes.
Stir mushrooms and add wine.
Reduce heat to medium-low cover and cook for 10 minutes.