Chicken Marsala

Chicken Marsala is one of Peter's favorite things to order at restaurants.  When I saw this McCormick spice packet at the grocery store (you know how much I like those), I thought it would be fun to try.  I had to buy a whole bottle of marsala wine for the 3/4 cup called for in the recipe, but I've been reading that it's great in gravies, other sauces, and some desserts.  I'll find a use for it.  This was super yummy.

I served it over spaghetti squash I had left over from another meal, but it would be great with pasta, mashed potatoes (like they serve it in restaurants), or just plain.

Chicken Marsala
1 McCormick Spice Packet, or:
    1 tsp minced garlic
    1 tsp marjoram leaves
    1 tsp minced onion
    1/2 tsp 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
3 Tbsp butter, divided
1 Tbsp olive oil
1 8oz package sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine

Mix flour, garlic, marjoram, minced onions, salt and pepper in a bowl.  Reserve 1 Tbsp flour mixture.  Coat chicken with remaining flour mixture.  Heat 2 Tbsp butter and oil in large skillet.  Cook chicken 3 minutes per side or until golden brown (can do it in batches).  Remove from skillet and keep warm.  Add mushrooms to skillet, and cook until tender.

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