Chicken Marsala Simple

Directions

1. 1
   Salt and pepper chicken.
2. 2
   dredge chicken in flour.
3. 3
   melt butter in saucepan.
4. 4
   sautee chicken in butter 1 minute on each side (should remain pink on inside).
5. 5
   remove chicken from pan, reduce heat to medium high.
6. 6
   add onions to remaining butter and saute until just soft.
7. 7
   add garlic to onions and saute 1 minute.
8. 8
   add marsala and chicken stock and sautee 5 minutes.
9. 9
   add mushrooms, rosemary and basil and sautee 2 minutes stirring frequently.
10. 10
    add chicken back to pan toss to coat in sauce and cover and reduce heat to a simmer, cook 30 minutes until chicken is cooked through, stir occasionally to keep from sticking.
11. 11
    Serve over cooked linguini or rice with salad and french bread.