Heat a sauté pan on medium, add 2 tablespoons olive oil.
2 tablespoons olive oil
Combine flour, tarragon, basil and salt.
1/4 cup flour, 1 teaspoon tarragon, 1 teaspoon basil, 1/2 teaspoon salt
Dredge chicken in flour mixture and place in pan. Cook for 10 minutes turning chicken every 3 minutes or so, until done.
4 chicken thighs
Take out of pan, place on a plate and set aside.
Remove any flour bits from the pan, heat again and add 1 tablespoon olive oil.
1 tablespoon olive oil
Add mushrooms, and garlic, and sauté for 5 minutes.
10 ounces portobello mushrooms, 2 cloves garlic
Add chicken broth and marsala wine and let boil for 5 minutes.
3/4 cup chicken broth, 1/2 cup marsala wine
Lower heat to a simmer and add chicken back to the pan and cook for 5 minutes.
Plate marsala
Eat a piece of chicken
Smile
Enjoy