Ingredients
2 boneless skinless chicken breast halves (5 ounces each)2 tablespoons all-purpose flour3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basilDash salt and pepper2 tablespoons butter, divided2-1/4 cups sliced fresh mushrooms1 garlic clove, minced1/2 cup Marsala wine or chicken broth1-1/2 teaspoons lemon juice2 tablespoons grated Parmesan cheese
Preparation
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.
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.
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.
Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.
