This past weekend marked the first birthday of my blog! It seems a little crazy that I've been doing this for a year, but it's nice to see how far I've come. I originally started this after having a horrible five months and it's nice to see how I've grown in a year. Although I don't devote nearly as much time to this as I'd like, it's still something that I connect with a lot and hope to continue with in the future. So whether you've read this once or every time I post, thank you!
1 tsp. minced garlic
1 tsp. marjoram leaves
1 tsp. minced onions
1/2 tsp. black pepper
1 tsp. basil leaves
1 tsp. parsley flakes
1/3 cup flour
6 THINLY SLICED boneless skinless chicken breasts
3 tbsp. butter, divided
2 tbsp. olive oil
1 package (8 oz.) sliced mushrooms
1/2 cup chicken broth
3/4 cup marsala wine
1. Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish. Reserve 1 tablespoon flour mixture for later. Coat chicken with remaining flour mixture.
2. Heat 2 tablespoons of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir five minutes or until tender.
3. Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to a boil, stirring. Stir in remaining tablespoon of butter and basil; cook for 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve, sprinkle with parsley.