Ingredients Jump to Instructions ↓

  1. 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness

  2. Salt and pepper

  3. 3 tablespoons all-purpose flour

  4. 2 tablespoons olive oil

  5. 3 tablespoons butter, divided

  6. 8 ounces sliced mushrooms

  7. 1/2 cup dry Marsala wine

  8. 1/2 cup chicken broth

  9. 1 tablespoon lemon juice

  10. 1/2 teaspoon dried leaf basil

  11. 1/2 cup heavy whipping cream

  12. 3 green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Wash chicken and pat dry; sprinkle lightly with salt and pepper.

  2. Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

  3. Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.

  4. Serves 4.

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