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

Lemon-Basil Chicken Marsala Recipe

Publisher Photo
"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 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.

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 meat thermometer reads 170*deg;. Remove and keep warm.
  3. 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.
  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

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.

This recipe pairs well with a light white wine.

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Reviews for Lemon-Basil Chicken Marsala

AVERAGE RATING
   (46)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Jan. 30, 2014

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

MY REVIEW
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
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.

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