1. Salt and pepper chicken. 2. dredge chicken in flour. 3. melt butter in saucepan. 4. sautee chicken in butter 1 minute on each side (should remain pink on inside). 5. remove chicken from pan, reduce heat to medium high. 6. add onions to remaining butter and saute until just soft. 7. add garlic to onions and saute 1 minute. 8. add marsala and chicken stock and sautee 5 minutes. 9. add mushrooms, rosemary and basil and sautee 2 minutes stirring frequently. 10. add chicken back to pan toss to coat in sauce and cover and reduce heat to a simmer, cook 30 minutes until chicken is cooked through, stir occasionally to keep from sticking. 11. Serve over cooked linguini or rice with salad and french bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
