Ingredients
1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onions
1/2 tsp ground black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 chicken breasts
3 tbsp butter, divided
2 tbsp olive oil
8 oz sliced mushrooms
1/2 cup chicken broth
3/4 cup wine
Preparation
mix flour, garlic, marjoram, minced onions, salt and pepper. Coat chicken with flour mixture.
Heat 2 tbsp butter and olive oil over medium high heat. Cook chicken 5 minutes per side or until thoroughly cooked. Add mushrooms to pan and cook until tender.
Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, and deglaze pan. Add remaining butter and basil, cook until sauce is slightly thickened. Spoon over chicken and serve. Garnish with parsley.
