| | Directions | | Mix flour, seasoning blend and salt on a large plate. Moisten chicken lightly with water. Coat evenly with flour mixture. Melt butter in large nonstick skillet on medium heat. Add chicken and cook 6-8 minutes or until almost cooked through, turning once. Remove from skillet; keep warm. Add the mushrooms, cook and stir 2 minutes. Stir in chicken broth and wine. Cook and stir 3 minutes longer. Return the chicken to the skillet. Cook 1-2 minutes or until heated through. Serve over orzo if desired. Yield: 4 servings |
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| Ingredients | | - |  | 2 tablespoons all-purpose flour |
| - | | 1 tablespoon McCormick Basil and Garlic Seasoning Blend |
| - | | 1/4 teaspoon salt |
| - | | 1 pound boneless, skinless chicken breasts, thinly sliced horizontally |
| - | | 2 tablespoons butter |
| - | | 3/4 cup sliced mushrooms |
| - | | 1/2 cup Chicken Broth |
| - | | 1/2 cup sweet Marsala wine |
| - | | Hot cooked orzo pasta, optional |
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