description
ingredients
- 1 tsp minced garlic
- 1 tsp marjoram leaves
- 1 tsp minced onions
- 1/2 tsp coarse black pepper
- 1 tsp basil leaves
- 3/4 tsp parsley flakes
- 1/3 cup of flour
- 1 tsp salt,
- 6 thinly sliced boneless skinless chicken breast
- 3 tbsp butter divided
- 2 tbsp of olive oil
- 1 pkg (8oz) sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cups Marsala wine
- 16 oz fettuccine
directions
1. Mix flour, minced garlic, marjoram, minced onions, salt and pepper in a shallow dish. Reserve 1tbsp of flour mixture. Coat chicken with remaining flour mixture.
2. Heat 2 tbsp of the butter and oil in a 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 an 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 tbsp of butter and basil, cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken and already prepared fettuccine noodles. Sprinkle with parsley and serve.