• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons flour

  2. 1 teaspoon McCormick® Gourmet Collection Garlic Powder

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon Black Pepper, Coarse Grind

  5. 1 pound thinly sliced boneless skinless chicken breast halves

  6. 3 tablespoons olive oil, divided

  7. 2 tablespoons butter

  8. 1 cup sliced mushrooms

  9. 1 cup chicken broth

  10. 1/2 cup Marsala wine

  11. 1 teaspoon McCormick® Gourmet Collection Basil Leaves

  12. 1 teaspoon Onion Powder

Instructions Jump to Ingredients ↑

  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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