Email to Filus1217      

5* Lemon-Basil Chicken Marsala (2)

Source of Recipe

.
5* Lemon-Basil Chicken Marsala (2)

Cooking for 2 Winter 2007
Reviews rate this recipe 5 Stars!
Exchanges
Prep: 15 min. Cook: 20 min.
MAKES: 2 servings

"This melt-in-your-mouth Chicken Marsala is based on a recipe picked up in a cooking class," recalls Greta Igl in Menomonee Falls, Wisconsin. "But the basil and splash of lemon are my own touches. We�ve tried this dish in many restaurants, but always agree our homemade version tastes best. It�s so easy�and if we�re lucky enough to have leftovers, they reheat beautifully in the microwave.�

Ingredients:
� 2 boneless skinless chicken breast halves (5 ounces each)
� 2 tablespoons all-purpose flour
� 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
� Dash salt and pepper
� 2 tablespoons butter, divided
� 2-1/4 cups sliced fresh mushrooms
� 1 garlic clove, minced
� 1/2 cup marsala wine or chicken broth
� 1-1/2 teaspoons lemon juice
� 2 tablespoons grated Parmesan cheese

Directions:
1. Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.

2. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170�. Remove and keep warm.

3. In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.

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

1 chicken breast half with 1/4 cup sauce equals 417 calories, 16 g fat (9 g saturated fat), 113 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 34 g protein. ++++ Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch.