4 boneless chicken breast halves without skin 
					1/4 cup all purpose flour 
					1/2 teaspoon salt 
					1/4 teaspoon pepper 
					1/2 teaspoon basil dried 
					3 tablespoons butter or margarine 
					3 tablespoons olive oil 
					4 to 8 ounces fresh mushrooms sliced 1/2 to 1 cup sliced 
					1/2 cup Marsala wine 

                                Pound chicken to 1/4 thickness between 2 sheets of plastic wrap
				Combine flour salt pepper and basil mix well 
				Heat oil and butter in a heavy non stick skillet over medium high heat 
				Dredge chicken in seasoned flour mixture 
				Cook chicken until lightly browned on first side about 2 minutes 
				Turn chicken and add mushrooms around the chicken pieces 
				Cook about 2 minutes more until lightly browned stir 
				Add Marsala wine to pan Cover and simmer 10 minutes