Ingredients

2 Chicken Breasts [5 oz each]

2 tablespoons Flour

1/4 teaspoon Basil [dried]

1 dash Salt

1 dash Pepper

2 tablespoons Butter [divided]

2 1/4 cups Mushrooms [fresh, sliced]

1 teaspoon Garlic [minced]

1/2 cup Marsala Wine [or any other dry red]

1 1/2 teaspoons Lemon Juice

2 tablespoons Parmesan Cheese [grated]

Preparation

  1. Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.

  2. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.

  3. In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.

  4. Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.