Recipe by McCormick® Gourmet Collection®
"Basil and Italy's most famous wine give this chicken dish a rich flavor. This dish makes an easy entree that is tasty enough for entertaining."
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boneless, skinless chicken breasts
McCormick® Gourmet Collection® Garlic Powder
McCormick® Gourmet Collection® Coarse Grind Black Pepper
olive oil, divided
McCormick® Gourmet Collection® Basil Leaves
McCormick® Gourmet Collection® Onion Powder
This recipe was really good. Only complaint would be that there isn't a lot of sauce if you want to serve with pasta. I doubled the marsala and still seemed a bit short on sauce- it really cooks down. The sauce is very rich though so not much is needed in the end. A very tasty chicken marsala recipe though.
not bad but nothing special. felt it needed cornstarch to thicken up the sauce a bit.
My husband said wow, and I also really liked this recipe, but didn't LOVE it as I have some other recipes on this site. I will make again and I think it is worth trying. I used homemade chicken stock and I think that really added to the dish. Thanks for sharing.
Very easy to prepare. I used fresh basil, replace Marsala for rice wine and I used rye flour. Even all this changes it works well :)
I doubled the amount specified for the sauce based on other reviewers' remarks and thought it was too much. The dish was OK, but seemed to be missing something. Maybe next time I'll add some minced garlic to the olive oil before sauteeing the chicken.
This was good. I probably won't rush to make it again, but the whole family enjoyed it. I added 3/4 C of Marsala wine and 3/4 C of chicken broth to add to the sauce and I'm glad I did. I served it over noodles with a salad.
Good Stuff!! I was craving something with chicken, wine, mushrooms and garlic, and this was exactly what I was looking for! I added some minced garlic to the mushrooms, and I used a Riesling since I didn't have any Marsala. My husband AND my 4 year old declared this recipe wonderful! Thank you!
My husband is a chicken marsala nut and he loved this! I doubled the sauce b/c we like to eat it over pasta, but it was super easy to make. To speed up the process I cut the chicken up and it was in bite size chunks instead of entire breasts being sauteed, but it was very very yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala with Basil and Mushroom
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 282
** Calories from Fat: 116
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