Chicken Marsala

We make chicken marsala all of the time and this is such a great recipe.  It can be served over pasta or mashed potatoes. 

INGREDIENTS
4 thinly sliced boneless skinless chicken breast
3 tbsp. butter, divided
2 tbsp. olive oil
1 pkg. sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine
1 tsp. salt
1 tsp. minced garlic
1 tsp. majoram leaves
1 tsp. minced onions
1/2 tsp. ground black pepper
1 tsp. basil leaves
3/4 tsp. parsley flakes

DIRECTIONS
Mix flour, garlic, majoram, onions, salt and pepper in shallow dish.  Reserve 1 tbsp. flour mixture.  Coat chicken with remaining flour mixture.  Heat 2 tbsp. of the butter and oil in large nonstick skillet on medium-high heat.  Cook several of the chicken pieces 3 minutes per side or until golden brown.  Remove from skillet.  Keep warm.  Repeat with rest of chicken.  Add mushrooms to skillet; cook and stir 5 minutes or until tender.  Mix broth and reserved flour mixture.  Add to skillet along with wine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil.  Cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley.