 | | Directions | 1. Mix flour and Seasoning in shallow dish. Reserve 1 tablespoon of the flour mixture. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
2. Melt butter in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken. Remove chicken from skillet; keep warm. Add mushrooms to skillet; cook and stir 2 minutes.
3. Mix broth, wine and reserved flour mixture. Add to skillet. Bring to boil. Cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Serve with cooked pasta or rice, if desired
A Taste for Health Tip: Use reduced sodium chicken broth to save 36mg sodium per serving. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 1 tablespoon McCormick® Perfect Pinch® Basil & Garlic Seasoning |
| - | | 2 tablespoons butter |
| - | | 1 pound thinly sliced boneless skinless chicken breast halves |
| - | | 3/4 cup sliced mushrooms |
| - | | 1/2 cup chicken broth |
| - | | 1/2 cup sweet Marsala wine |
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| | Nutrition (per serving) | Calories: 272 Calories
Fat: 9 Grams
Protein: 28 Grams
Cholesterol: 88 Milligrams
Carbohydrates: 11 Grams
Sodium: 358 Milligrams
Fiber: 1 Grams
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