| | Directions | | Moisten chicken with lemon juice. Roll in flour mixture. Mince garlic and sauté in butter. Set aside. Brown chicken breasts in olive oil. Take chicken out of pan and add small amount of chicken broth, basil, and red pepper to pan, stirring to free chicken remnants from pan. Return chicken to pan and add mushrooms, sautéed garlic, and wine. Cover and cook until tender (about 5-6 minutes). Uncover and sprinkle chicken breasts with cheese. Re-cover until cheese is melted and serve. |
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| Ingredients | | - |  | 4 Boneless chicken breasts |
| - | | 1/2 pound mushrooms, sliced |
| - | | 1/2 teaspoon dried basil |
| - | | 1/4 cup Flour (Season with Salt and Pepper) |
| - | | 2 tablespoons olive oil |
| - | | 1 clove garlic |
| - | | 1 tablespoon lemon juice |
| - | | 3 tablespoons butter |
| - | | Pinch of Crushed Red Pepper |
| - | | Chicken Broth |
| - | | Fresh Parmesan Cheese |
| - | | 1/2 cup Marsala cooking wine |
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