There is something very special about simple, classic meals. The last few weeks I've been really focusing my efforts towards cooking meals using very simple ingredients, with very simple cooking methods, and with very few steps and complexities. I've been really craving good food basically! Not to say that very complicated, or inventive, or even exotic food isn't "good food", but to say when I say "good" what I'm really saying is without any pretense. It's just food, and it is good.
1Salt and pepper each chicken breast on both sides.
On a flat plate, combine well flour, garlic powder and basil together.
Dredge each piece of chicken in seasoned flour and set them aside.
2In a large skillet heat your olive oil over medium high heat.
Once oil is to a nice sizzling temperature, cook chicken breast through on both sides until chicken is completely cooked through. No more than 5 minutes per side abouts.
3Remove chicken from pan and place on a paper towel to drain off excess oil. Cover chicken with foil to keep warm during next steps.
4Lower heat to medium and melt butter in pan.Add mushrooms and toss in butter. Cook for about 2 or 3 minutes in the butter until mushrooms are warm through and buttery, but still not completely tender.
5De-glaze pan with Marsala wine, be sure to scrap bottom of pan to get up all the loose bits.
Add garlic, and cook for about 5 more minutes, allowing the alcohol to cook off and the mushrooms to finish cooking until tender.
6Smother cooked chicken with mushroom sauce mix and serve immediately.