1. Heat oil in a medium sauté pan. As oil is heating, dredge chicken breast in flour. Once the pan is hot, add the chicken and brown on both sides, remove from the pan.
2. Add mushrooms and basil to pan, cook for 1-2 minutes. Remove pan from heat, let cool for 5 minutes, then add Marsala wine. Put back on low heat, allow wine to reduce by half.
3. Bring the heat to medium and add chicken broth to the sauce, then mix the cornstarch and water together. Once boiling, slowly add the cornstarch/water mixture until the sauce is the desired thickness.
4. Add the chicken back to the sauce, cook for 5 minutes or until the internal temperature reads 165 degrees, serve over pasta, rice or risotto. Garnish with Parmesan cheese.