Lemon-Basil Chicken Marsala Recipe
Lemon-Basil Chicken Marsala Recipe photo by Taste of Home

Lemon-Basil Chicken Marsala Recipe

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"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.”
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 417 calories, 16g fat (9g saturated fat), 113mg cholesterol, 359mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 34g protein Diabetic Exchanges:1 starch, 4 lean meat 2-1/2 fat


  1. 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.
  2. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  3. In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
  4. Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Yield: 2 servings.
Originally published as Chicken Marsala in Cooking for 2 Winter 2007, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 18, 2015

"Loved this recipe. I added more lemon juice to it and used Marsala wine."

Reviewed Jul. 21, 2015

"Nice and tender, but I agree with previous comments, I will double the sauce next time and make it half marsala and half broth."

Reviewed Jan. 14, 2015

"This is a delicious recipe! I made this for my boyfriend last night and he was still talking it this morning, lol! He may ask me to marry him now : ) // Seriously though, super yummy, tasty, tender. I served mine over angel hair pasta. Thanks for the recipe!"

Reviewed Apr. 15, 2014

"Wow! Promptly added this one to my recipe box! You guys are right: double the sauce. I used half wine and half chicken broth for the wine."

Reviewed Jan. 30, 2014

"This is my go to chicken marsala recipe. It's perfect for my husband and I and if company comes over I simply double/triple the recipe. The lemon adds a bit of freshness to this recipe which we love. In the winter time I keep a jar of freeze dried basil on hand and it works well for this recipe. I use low sodium chicken stock in lieu of the wine. It is absolutely delicious."

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