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Chicken Marsala

Submitted by: JustRightMenus


This started out as a fancy dinner night meal.. but I made it so often and got so quick at it that it's really become a weekday possibility too.

One of my favorite memories of my sweet husband was when this was on the menu for dinner, along with Herbed Angel Hair Pasta and Cheddar Zucchini Saute, and I came home to all the ingredients for all the dishes laid out, ready and organized in the kitchen. It looked like I was to be on a cooking show! How easy making dinner was that night... Dinah is very good to me.

Oh, and if you really like mushrooms, double the quantity shown here. You'll thank me. Yum, yum, yum.

Servings: 2

Categories: Italian, chicken, fancy dinner night

From the kitchen of:

Taste of Home, Cooking for 2 magazine; Winter 2007, page 57.




2 boneless skinless chicken breast servings

2 TB all-purpose flour

3/4 tsp minced fresh basil OR

1/4 tsp dried basil

dash salt & pepper

2 TB butter, divided

2 1/4 c. sliced fresh mushrooms

1 garlic clove, minced

1/2 c. Marsala wine (or chicken broth)

1 1/2 tsp lemon juice

2 TB Parmesan cheese


Flatten chicken to 1/2" thickness. To do this, I place plastic wrap on a cutting board, then put the chicken on it, then cover the chicken with plastc wrap. I then use my rolling pin to flatten the chicken.

Combine the flour, basil, salt, and pepper in a bowl or plastic bag, whichever works easier for you to coat the chicken in.

In a large skillet over medium heat, cook the chicken in half the butter for 4-5 minutes on each side, or until juices run clear. Remove and keep warm.

In the same skillet, saute mushrooms and garlic in remaining butter for 4 - 5 minutes or until tender.

Add the wine or broth and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until the amount of liquid has reduced by a third.

Return chicken to the pan. Sprinkle with Parmesan cheese. Reduce heat; simmer, uncovered, for 1-2 minutes, or until heated through.