Recipe: Chicken Marsala with Basil and Mushrooms

CHICKEN MARSALA WITH BASIL AND MUSHROOMS

1 pound boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon McCormick Gourmet Collection Garlic Powder
1/8 teaspoon McCormick Gourmet Collection Coarse Grind Black Pepper
3 tablespoons olive oil, divided
1/2 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon McCormick Gourmet Collection Basil Leaves
1/2 teaspoon McCormick Gourmet Collection Onion Powder

Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Saut chicken 3 to 5 minutes per side or until done. Remove from skillet.

Add mushrooms and remaining oil, if needed. Saut 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

Makes 4 servings
Source: McCormick & Co., Inc.