Chicken Marsala

I made this for the first time this evening. It was incredibly easy, and the flavor was wonderful! If I were to make it again, though, I would double the amount of flour, mushrooms, and wine to make more sauce. But let me experiment with that first so I can tell you exactly what to do. I also served it with linguine.

Cook Time: 15 minutes
Ingredients:
· 4 boneless chicken breast halves without skin
· 1/4 cup all-purpose flour
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 teaspoon basil, dried
· 3 tablespoons butter or margarine
· 3 tablespoons olive oil
· 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
· 1/2 cup Marsala wine
Preparation:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.