Start by combining the flour, salt, pepper and basil into a sallow dish to coat the chicken in, mix well.
Heat Oil and Butter in a heavy non-stick skillet over medium heat.
Coat Chicken in flour mixture. Make sure that the whole chicken is covered.
Add Chicken to the skillet and cook chicken until lightly browned on first side, about 2 to 3 minutes. Turn the chicken over and add the mushrooms around the chicken. Cook about 2 minutes longer, until lightly browned and stir the mushrooms.
Add the Marsala wine to the pan. Reduce heat to medium-low; cover and simmer for 10 minutes.
While the chicken and sauce is simmering, make pasta (I prefer linguini) to make with the chicken marsala. Once you are done making the pasta, rinse out, add some olive oil, a little bit of butter and viola!