Chicken Marsala With Basil and Mushrooms Recipe #247774
I found this recipe on the McCormick website. I love Chicken Marsala and often serve this dish to company.
25 min | 10 min prep
SERVES 4
- 1 lb boneless skinless chicken breast
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon course black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup mushroom, sliced
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon ground basil leaves
- 1/2 teaspoon onion powder
- Place chicken between two sheet of wax paper and pound to approximately 1/4-inch thickness. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat.
- Heat 2 tablespoons oil in a large skillet over medium=high heat. Saute chicken 3 to 5 minutes per side or until done. Remove from skillet.
- Add mushrooms and remaining oil, if needed. Saute 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet. Simmer, uncovered, for 2 minutes.
- Great served with penne pasta in marinara sauce, tossed salad and Italian bread with dipping oil.
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5 stars