Chicken Marsala with Basil and Mushrooms

Chicken Marsala with Basil and Mushrooms

Prep Time

15 minutes

Cook Time

15 minutes


4 people

Basil and Italy’s most famous wine give this chicken dish a rich flavor. It’s an easy entrée that’s special enough for entertaining.

Recipe courtesy of McCormick


  • 2 tablespoons flour
  • 1 teaspoon McCormick® Gourmet Collection Garlic Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Black Pepper, Coarse Grind
  • 1 pound thinly sliced boneless skinless chicken breast halves
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 cup chicken broth
  • 1/2 cup Marsala wine
  • 1 teaspoon McCormick® Gourmet Collection Basil Leaves
  • 1 teaspoon Onion Powder


  • 1 Mix flour, garlic powder, salt and pepper in shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
  • 2 Heat 2 tablespoons of the oil and butter in large skillet on medium heat. Add 1/2 of the chicken; cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
  • 3 Heat remaining 1 tablespoon oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add broth; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 teaspoons of the reserved flour. Return chicken to skillet; simmer until heated through. Serve over cooked pasta, if desired.


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