About 1/3 cup flour for dredging (we use brown rice flour, but you can use all-purpose) 4 boneless skinless chicken breasts, pounded thin (11/4 pounds) 2 tablespoons olive oil, divided 1 tablespoon butter 3 cups sliced mushrooms 1/2 medium red onion, thinly sliced 2 cloves garlic, minced 1/2 cup dry Marsala wine 1 cup low-sodium chicken or beef broth 1 tablespoon cornstarch 3 tablespoons chopped fresh basil Salt and pepper to taste
1. Place flour in a shallow bowl. Pound each chicken breast between 2 sheets of wax paper or plastic wrap. Dredge each chicken breast in the flour, and then pat or shake it so all the excess flour falls off.
2. Heat 1 tablespoon oil plus 1 tablespoon of butter in a large skillet over medium-high heat until hot. Add chicken, and brown about 3 minutes on each side. Transfer to plate, and cover to keep warm.
3. Add remaining tablespoon of olive oil back to the skillet, and return to medium-high heat. Cook mushrooms, onion, and garlic, stirring often for 3–4 minutes.
4. Add the Marsala wine, and simmer for another 3 minutes.
5. Combine broth and cornstarch; mix well. Add broth mixture to skillet, and return chicken to skillet. Simmer uncovered 2–3 minutes or until sauce thickens, stirring occasionally.
6. Serve each chicken breast topped with 1/4 mushroom mixture over whole-grain noodles or brown rice. Top with fresh basil, and season with salt and pepper, if desired.
NOTE: Marsala wine is an Italian fortified wine. You can find Marsala wine at most liquor stores and some grocery stores. We usually use sweet Marsala wine in this recipe.