A delightful twist on the classic chicken marsala, enhanced with fresh basil and a touch of garlic for a flavorful experience.
Place the chicken breasts between two sheets of wax paper 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. Coat the chicken breasts in this mixture.
Shake off any excess flour to prevent clumping during cooking.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
In the same skillet, add the remaining olive oil and sauté the mushrooms for 2-3 minutes until they release their moisture.
Stir occasionally to ensure even cooking of the mushrooms.
Pour in the marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Add the onion powder and fresh basil leaves, stirring to combine.
Deglazing the pan adds depth of flavor to the sauce.
Return the chicken to the skillet and simmer for 2-3 minutes, allowing the flavors to meld.
Ensure the chicken is well-coated with the sauce for maximum flavor.
Serve the chicken marsala hot, garnished with additional fresh basil if desired.
Pair with a side of steamed vegetables or a light salad for a complete meal.
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