Chicken Marsala

4 skinless, boneless chicken breast halves
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil, dried
3 Tbs butter or margarine
3 Tbs olive oil
4 to 8 oz. 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 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.