A delightful twist on the classic Chicken Marsala, featuring fresh basil and mushrooms for a flavorful and aromatic dish.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
In a mixing bowl, combine the flour, salt, garlic powder, and black pepper. Dredge the chicken breasts in the flour mixture, coating them evenly.
Shake off any excess flour to prevent clumping during cooking.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, add the remaining olive oil and sauté the mushrooms for 2-3 minutes until tender.
Stir occasionally to prevent the mushrooms from sticking.
Pour in the Marsala wine and chicken broth, stirring to deglaze the skillet and incorporate the browned bits. Add the onion powder and bring the mixture to a boil.
Deglazing the pan adds depth of flavor to the sauce.
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer uncovered for 2 minutes to meld the flavors.
Simmering allows the chicken to absorb the sauce's flavors.
Garnish with fresh basil leaves before serving.
Serve immediately for the best flavor and presentation.
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