Basil Chicken Marsala With Mushrooms

"Basil is a favorite of mine and is wonderful in this."
 
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photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel
photo by Bay Laurel photo by Bay Laurel
Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.
  • Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

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Reviews

  1. Very yummy, had printed this awhile ago and now wanted to use up the fresh basil. I did double the sauce and next time would thicken it up a bit. Served over angel hair pasta. Man, does the house ever smell GOOD!
     
  2. Very good meal. DH said it was an eleven.
     
  3. This was great! I put tons of basil, onions, and mushrooms. I skipped coating the chicken in flour and just marinated in spices for a few minutes. To thicken the sauce I used cornstarch. Added more black pepper and onion powder for more flavor. Served it over pasta and topped with parmesan cheese. It's a keeper!
     
  4. Our idea of a great recipe -- easy and flavorful. We served it with low carb rotini and fresh green beans.
     
  5. Loved it! I followed this recipe to the tee but had to double the breading for my liking. Next time I will use a whole container of sliced mushrooms since they tasted so good. I am a big basil fan so that was the big turn on for this recipe to me. YUMMY!! I will make again. Thanks for sharing L DJ!!
     
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