4 boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon Spice Islands?(r) Garlic Powder
1/4 teaspoon Spice Islands?(r) Fine Grind Black Pepper
3 tablespoons olive oil, divided
1 cup sliced fresh mushrooms
2 teaspoons Argo?(r) Corn Starch
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon Spice Islands?(r) Sweet Basil
1/2 teaspoon Spice Islands?(r) Onion Powder
Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper before pounding).
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. Saute 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
Serve chicken and sauce over cooked linguine, if desired.