In a small bowl, mix together:
1 teaspoon minced garlic
1 tsp marjoram leaves
1 teaspoon minced onions
1/2 teaspoon course ground black pepper
1/2 teaspoon salt
1/3 cup flour
Reserve 1 tablespoon of flour mixture.
Coat with remaining flour mixture:
4 boneless, skinless chicken breasts
In a large skillet over med-high heat
2 tablespoons butter
2 tablespoons vegetable oil
Add chicken and cook for 3 minutes on each side, or until golden brown.Remove from heat.
In hot skillet, add and cook for 5 minutes or until tender
8 ounce sliced mushrooms
Mix in and heat to a boil
1/2 cup chicken broth
3/4 cup Marsala wine
1 tablespoon butter
1 teaspoon basil dry leaves
Cook for 2 minutes or until sauce is slightly thickened.
Spoon sauce over chicken, sprinkle over top
3/4 teaspoon dried parsley flakes
and serve warm.