Basil Chicken Marsala With Mushrooms
photo by Bay Laurel
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 1 cup sliced mushrooms
- 1⁄2 cup marsala wine
- 1⁄2 cup chicken broth
- 1⁄2 cup chopped fresh basil leaf
- 1⁄2 teaspoon onion powder
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
-
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!
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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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