Chicken Marsala

McCormick sells a pre-measured spice pack for this recipe, or you can prepare your own spices.  

Ingredients:
1 tsp. Minced Garlic
1 tsp. Majoram 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 thinly sliced boneless skinless chicken breasts (about 1 1/4lbs)
3 TBSP Butter, divided
2 TBSP Olive oil
1 package (8 oz) Sliced mushrooms
1/2 cup Chicken broth
3/4 cup Marsala wine (Can be found by the cooking oils and spices at the grocery store)

Instructions:
1. Mix flour, minced garlic, majoram, minced onions, salt and pepper in a shallow dish. SET 1 TBSP. OF THIS MIXTURE ASIDE FOR LATER.  With the remaining flour mixture, coat each side of your chicken. 

2. Heat 2 TBSP. of the butter and oil in a large frying pan.  Cook the chicken all the way through. Remove from the pan and keep warm. 

3. Add mushroom to the pan, cook, and stir for about 5 minutes, or until tender.

4. Mix chicken broth and the flour you set aside(I think I ended up adding a little extra flour mix to the sauce, because I tend to like thicker sauces).  Add it to the pan, along with the wine. Bring to a boil, whisking, to release brown bits from the bottom of the pan. Stir in remaining 1 TBSP. of butter and basil. Cook for 2 minutes or until sauce is thickened. Spoon sauce over chicken, sprinkle with parsley, and serve.