This was prepared from the HyVee Culinary Center for "13 News at 4" February 24th.
6 boneless, skinless chicken breasts, about 6 ounces each
½ tsp. dried basil
½ tsp. dried oregano
½ cup flour
1/2 cup unsalted butter
½ cup Marsala wine
½ cup chicken broth
Sliced fresh mushrooms
kosher salt, to taste
freshly ground black pepper, to taste
1 Tbs. chopped, fresh, flat parsley, as garnish
Place each chicken breast between two sheet of plastic wrap or waxed paper and pound thin with a mallet. In a small mixing bowl, combine basil and oregano with flour. Dredge chicken breasts in flour mixture and set aside. In a large sauté pan over medium high heat, heat half of butter to sizzling. Place chicken breasts, a few at a time, smooth-side down first, into sauté pan and sauté for 4-5 minutes per side until golden brown. Combine wine and chicken broth and add to chicken in sauté pan. Cook, uncovered, for 12-15 minutes longer, turning breasts twice, until chicken is cooked throughout. To serve place chicken on plates and pour pan juices over top. Garnish with freshly minced Italian parsley and serve at once.