You can either pound the chicken breast halves to 1/4” thick, or what I do is cut them in half and then pierce them with a meat tenderizer piercing device. This will give you 8 thin chicken pieces rather than 4 pounded pieces. In flat container mix the flour, salt, pepper, oregano, and basil.
In large skillet melt half the butter with half the olive oil. Dredge the chicken in the flour mixture. Sauté the chicken for about 4 minutes per side or until golden brown and cooked through. Place chicken on top of pasta on a warmed platter.
If the butter/oil mixture is still good and not scorched, add the rest of the butter & oil and sauté the mushrooms, garlic and onion until translucent and lightly browned. Add the Marsala wine, and scrape up all the browned bits. Mix well, and then add enough of the cornstarch mixture to just slightly thicken it. Pour over chicken and pasta and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.