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

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

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 fat.

Directions

  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.


Reviews for Lemon-Basil Chicken Marsala

AVERAGE RATING
(49)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
NoodleNel User ID: 6393598 237623
Reviewed Nov. 18, 2015

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

MY REVIEW
cbenne12 User ID: 7424916 229959
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."

MY REVIEW
RoseCeeCee User ID: 8212302 217835
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!"

MY REVIEW
saltybeefnstickyrice User ID: 6742123 162242
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."

MY REVIEW
ebramkamp User ID: 702841 146613
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."

MY REVIEW
zookeeperk User ID: 819663 162090
Reviewed Jan. 30, 2014

"Just made it and it was a hit! Doubled the sauce but husband wanted even more."

MY REVIEW
spinardo User ID: 2339635 162238
Reviewed Jan. 27, 2014

"I've made this several times ... what a delicious recipe! My family loves it. I love the fact that it's quick to prepare. Served it with garlic mashed potatoes. I added a little bit more chicken broth and marsala wine so we would have extra sauce for the potatoes. Excellent dish!"

MY REVIEW
JennTats User ID: 7007311 74960
Reviewed Feb. 6, 2013

"Taste just like chicken Marsala Olive Garden. The only thing I did different is I used Oregano instead of basil and 1/4 cup of olive oil with 1 tbsp. butter to sauté the chicken. Very good one of our home new favorites. Thank you for the recipe."

MY REVIEW
daisyk2010 User ID: 6933457 208495
Reviewed Dec. 26, 2012

"This was SO good! I had 4 thinly sliced chicken breast peices so I just doubled the entire recipe. I also used chicken broth instead of marsala wine. My boyfriend loved it and said that it tasted like something he would eat at a restaurant. He's not very into chicken and really enjoyed this! I let the sauce reduce a little too much due to multitasking in the kitchen, but still it was good! Next time i'm going to serve it with garlic mashed potatoes & fresh green beans. :))"

MY REVIEW
daisyk2010 User ID: 6933457 100630
Reviewed Dec. 21, 2012

"Haven't made this yet but I'm wondering to double up on the sauce do I just need to double the amount of wine/chicken broth? Or what else do I need to double? Please help I would like to make this tonight for dinner :)"

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