Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (5 ounces each )

  2. 2 tablespoons all-purpose flour

  3. 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil Dash salt and pepper

  4. 2 tablespoons butter, divided

  5. 2-1/4 cups sliced fresh mushrooms

  6. 1 garlic clove, minced

  7. 1/2 cup marsala wine or chicken broth

  8. 1-1/2 teaspoons lemon juice

  9. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one 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 on each side or until a meat thermometer reads 170*deg;. Remove and keep warm. In the same skillet, saute mushrooms in remaining butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in wine 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 cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Yield: 2 servings.


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