1 pound thinly sliced boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons butter
1 cup sliced mushrooms
1 cup chicken stock
1/2 cup Marsala wine
1 teaspoon basil
1 teaspoon onion powder
Mix flour, Runnin Wild Peppered Sea Salt Seasoning, garlic powder, pepper, and Runnin Wild Garlic Butter Seasoning in a shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
Heat 2 tablespoons of the oil and butter in a large skillet on medium heat. Add 1/2 of the chicken, cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
Heat remaining 1 tablespoon of oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour.
Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired. Enjoy!
Need to spice things up? Time to bring out the blowtorch. Get crafty tonight with our Runnin' Wild Cherry Blowtorch Ribs! Using our Gourmet Cherry Rub, Mike's Hard Peach Lemonade, peach preserves, hot pepper jelly, Worcestershire sauce, and baby back ribs of course.