Combine chicken, flour, salt, and pepper in a plastic bag.

Shake to coat chicken thoroughly.

Heat vegetable oil in a large skillet over medium-high heat.

Brown chicken in the skillet for 5 minutes per side and remove from skillet.

Set chicken aside.

In the same skillet, cook and stir mushrooms and garlic for 2-3 minutes, or until garlic is cooked to preferred doneness.

Stir in drained and chopped tomatoes, tomato sauce, Marsala wine, and dried basil.

Simmer for 1-2 minutes.

Return chicken to the skillet.

Spoon sauce over the chicken to fully coat it.

Cover the skillet and simmer for at least 5 minutes, turning chicken once during cooking. Cook longer if preferred.

Serve hot over linguine or other pasta of choice.