Chicken Marsala Recipe

Chicken Marsala RecipePhoto by: Taste of Home Chicken Marsala Recipe Rating 5

"This melt-in-your-mouth Chicken Marsala is based on a recipe picked up in a cooking class," recalls Greta Igl in Menomonee Falls, Wisconsin. "But the basil and splash of lemon are my own touches. We’ve tried this dish in many restaurants, but always agree our homemade version tastes best. It’s so easy…and if we’re lucky enough to have leftovers, they reheat beautifully in the microwave.”

This recipe is:

Diabetic Friendly

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Chicken Marsala Recipe
  • Prep: 15 min. Cook: 20 min.
  • Yield: 2 Servings
15 20 35

Ingredients

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • Dash salt and pepper
  • 2 tablespoons butter, divided
  • 2-1/4 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 cup marsala wine or chicken broth
  • 1-1/2 teaspoons lemon juice
  • 2 tablespoons grated Parmesan cheese

Directions

  • Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.
  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 170*deg;. Remove and keep warm.
  • In the same skillet, saute mushrooms in remaining butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
  • Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 1/4 cup sauce equals 417 calories, 16 g fat (9 g saturated fat), 113 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch.

Originally published as Chicken Marsala in Cooking for 2 Winter 2007, p57

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Reviews for Chicken Marsala (22)

Chicken Marsala Recipe

Chicken Marsala

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 02, 2012 by smchism

I have made this dish a few times and I enjoyed it each time!


Reviewed on Nov. 11, 2011 by Cahira

SO delicious, this is a simple go to recipe for me on a busy evening.


Reviewed on Sep. 10, 2011 by notfromabox

The best Chicken Marsala I've ever tasted. I followed the advise of other reviewers: doubled the sauce and thickened it up a bit with cornstarch.


Reviewed on Jul. 18, 2011 by dsrosenschein

Absolutely delicious and easy! Doubled the marsala wine amount to have more sauce.


Reviewed on Jul. 10, 2011 by pastaman13

wife loved it better then olive garden used white wine in place of the marsala wine


Reviewed on Jun. 22, 2011 by jmkasprak

I'll definitely be making this again. Who doesn't like a recipe that's on the table so quickly? Like others have said, I needed more sauce to flavor the angel hair pasta.


Reviewed on Mar. 25, 2011 by bhagon

I plan to make this tomorrow as it looks and sounds delicious. I plan to make extra, but want to know if I could freeze this for future use. Can someone advise me on this matter? Thanks!


Reviewed on Feb. 22, 2011 by tamaralenae

We made this tonight. Next time we'll double up to make more sauce, but besides that, very good!


Reviewed on Feb. 21, 2011 by agnes24

This was easy and delicious. Even my picky husband liked it.


Reviewed on Feb. 13, 2011 by danthecook

Very delicious. I should have read all the comments first to notice that I should've added more wine to get more sauce - just wasn't enough to coat the noodles. But very tasty!

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