Lemon-Basil Chicken Marsala Recipe
- 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
- 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.