Prep 10 mins
Cook 15 mins
I found this recipe on the McCormick website. I love Chicken Marsala and often serve this dish to company.
- 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.
Fantastic! I added ~1/2 Tsp corn starch at the end of step three to thicken the sauce a bit.
Very tasty and an easy dinner that looks and tastes "fancy". I served with mashed potatoes and carrots. My only regret was I should have doubled the sauce ingredients to put on the potatoes. :) Made for Fall 2008 PAC.
Very easy and tasty dish! I followed the recipe as is and my husband and I love it! I served it with a salad and veggie rice dish. Thanks for the recipe! Kep