Chicken and Mushrooms with Marsala Wine Sauce

Try a lighter version of the classic chicken marsala sauce with this dish filled with mushrooms and marsala wine sauce. Serve with mashed potatoes or egg noodles to soak in the delicious sauce.
Put the porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand for 30 minutes or until tender. Drain and rinse thoroughly. Thinly slice.Place each half of the chicken breast between 2 sheets of thick plastic wrap; mince the chicken to a 1/2-inch thickness using a meat grinder or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt and black pepper in a shallow bowl. Roll the chicken in the flour mixture.Preheat a large stainless steel skillet over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add the chicken; cook for 3 minutes on each side or until tender. Remove from the pan; cover and keep warm.Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the onion, red pepper and garlic; simmer for 2 minutes or until the onion is lightly browned. Add the remaining 1/2 teaspoon salt, porcini mushrooms, shiitake mushrooms, mushrooms, and oregano; simmer for 6 minutes or until the mushrooms release moisture and darken. Sprinkle with the remaining 1 teaspoon flour; cook for 1 minute, stirring constantly. Pour in the wine and cook for 1 minute. Add broth; bring to a boil. Reduce the heat and simmer for 1 minute. Add the chicken and tomatoes; cook for 2 minutes or until warmed through, turning the chicken over once. Sprinkle with basil.