Chicken Marsala

Have you seen these awesome spice packets by McCormick? All the spices you need are measured and pre-packaged with the recipe on the dish on the back of the packet.  I've tried a couple.  It's a great way to go.
















Chicken Marsala

Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes

1 package Mccormick Inspiration Chicken Marsala packets  
1/3 cup flour
1 teaspoon salt
6 thinly sliced boneless skinless chicken breasts (about 1 1/4 pounds)
3 tablespoons butter, divided
2 tablespoons olive oil
1 package (8 ounces) sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine (or chicken broth)

DIRECTIONS

1. Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish. Reserve 1 tablespoon flour mixture. 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 5 minutes or until tender.


3. Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tablespoon butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley