4 boneless skinless chicken breasts (about 1 pound/500 g)
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Ground Pepper
3 tablespoons olive oil, pure OR olive canola blend
1 cup sliced fresh mushrooms
2 teaspoons corn starch
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon Sweet Leaf Basil
1/2 teaspoon Onion Powder
0 Cooked linguine (optional)
Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper).
Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.
Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
Add 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder until well blended; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
Serve chicken and sauce over linguine, if desired.