INGREDIENTS
| 4 boneless, skinless chicken breasts 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon Durkee® Garlic Powder 1/4 teaspoon Durkee® Ground Black Pepper 3 tablespoons Mazola® Pure Olive Oil 1 cup sliced fresh mushrooms 2 tablespoons chicken broth 2 teaspoons Argo® Corn Starch 1/2 cup Marsala wine 1/2 cup chicken broth 1/2 teaspoon Durkee® Basil Leaf 1/2 teaspoon Durkee® Onion Powder |
DIRECTIONS
Place chicken between 2 sheets of waxed paper and pound to 1/4-inch thickness. Combine flour, salt, garlic powder and black pepper in a large bowl. Add chicken; coat with flour mixture.
Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
Add 1 tablespoon olive oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix cornstarch and 2 tablespoons chicken broth with whisk. Combine with wine, remaining chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
Serve chicken and sauce over cooked linguine.
Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
Add 1 tablespoon olive oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix cornstarch and 2 tablespoons chicken broth with whisk. Combine with wine, remaining chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
Serve chicken and sauce over cooked linguine.
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