1/4 cup flour
1 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Black Pepper (Ground)
1 pound boneless skinless chicken breasts (thinly sliced)
4 tablespoons olive oil (divided)
8 ounces sliced mushrooms
1 cup marsala wine
1 cup chicken broth
1 teaspoon mccormick basil leaves
1 teaspoon marjoram leaves (McCormick®)
1 teaspoon McCormick Onion Powder
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1Mix flour, garlic salt and pepper in shallow dish. Coat chicken with flour mixture.
2Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add half of the chicken; cook 3 minutes per side or until lightly browned. Remove from skillet; keep warm. If needed, add additional 1 tablespoon oil to skillet. Brown remaining chicken.
3Heat remaining 1 tablespoon oil in same skillet. Add mushrooms; cook and stir 3 minutes. Stir in wine, broth and spices. Bring to boil. Reduce heat to low; simmer 5 minutes or until reduced by half, stirring to loosen browned bits. Spoon sauce over chicken to serve.