A yummy meal that's so easy and so worth it once you sit down to enjoy it! I had chicken marsala over rice and over pasta and I must say, pasta wins!
- 4 pieces boneless chicken cutlets or thin sliced chicken breast
- 2 cups mushrooms sliced
- 1/4 cup whole wheat flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup Marsala wine
- 3/4 tsp dried basil
- salt & pepper to taste
Combine dry ingredients and whisk together.
Heat the oil and butter until butter is melted.
Take the dry ingredients and add them to a large plastic bag and add the chicken, shake to coat the chicken and add to the skillet.
Brown on one side and then add the mushrooms to the skillet and flip the chicken.
Add the Marsala wine and cover. Cook until chicken is no longer pink in the middle.
Serve over rice or pasta.