Ingredients
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4 boneless chicken breasts
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon dried basil
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2 tablespoons vegetable oil
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2 cups sliced mushrooms
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1 (14 1/2 ounce) can diced tomatoes
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1 (14 1/2 ounce) can tomato sauce
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1/3 cup marsala wine
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8 ounces cooked linguine
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1/2 teaspoon minced garlic clove
Instructions
- In plastic bag, combine flour, salt, and pepper. Add chicken; shake to coat.
- Heat oil over medium heat and add chicken. Cook until no longer pink in center. Remove and set chicken aside.
- In the same skillet add garlic and mushrooms; cook 2-3 minutes.
- Stir in tomatoes, tomato sauce, wine, and basil. Reduce heat to low and simmer for 5 minutes.
- Return chicken to skillet and simmer for an additional 5 minutes. Serve over hot linguine.