Company Chicken Marsala

Ingredients

• 0.5 cup butter 
• 0.5 cup chicken broth 
• 2 pounds chicken cutlets thin
• 0.3 teaspoon basil dried
• 0.3 teaspoon rosemary dried
• 0.5 cup flour all-purpose
• 0.3 cup mushrooms fresh sliced
• 2 cloves garlic minced
• 1 teaspoon ground pepper black
• 1 teaspoon salt 
• 1 small tomatoes diced

Equipment

• frying pan

Directions

1. Season chicken cutlets with salt and black pepper.
2. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour.
3. Melt butter in a large skillet. Cook chicken in hot butter until browned, 3 to 5 minutes per side; remove from skillet and set aside.
4. Mix chicken broth, Marsala wine, and garlic into the remaining butter in the skillet; reduce heat to low and cook until the liquid is hot, about 5 minutes. Stir mushrooms, tomato, rosemary, and basil into the liquid. Return chicken to the skillet.
5. Place a cover on the skillet and cook until the chicken is no longer pink in the middle, about 30 minutes.