Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, skinned and deboned; 1 c. Parmesan cheese, grated; 2 eggs, beaten; 1 lemon; 2 oz. Marsala wine; 6 sprigs fresh basil; 1 c. sliced mushrooms; 2 Tbsp. butter; 2 Tbsp. olive oil; 1 clove garlic

Eats Now Editorial Team · 552 kcal · Meat & Poultry

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Chicken Marsala – a delicious recipe with chicken breasts, Parmesan cheese, eggs, lemon, Marsala wine, basil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 chicken breasts, skinned and deboned
1 c. Parmesan cheese, grated
2 eggs, beaten
1 lemon
2 oz. Marsala wine
6 sprigs fresh basil
1 c. sliced mushrooms
2 Tbsp. butter
2 Tbsp. olive oil
1 clove garlic

1
Pound breasts until thin.
2
Dip in egg, then coat with Parmesan cheese.
3
Refrigerate 3 hours.
4
Pour butter and olive oil into pan with garlic and heat.
5
Saute chicken until golden brown on both sides.
6
Add wine, juice of 1 lemon, mushrooms and basil.
7
I like to serve with pasta, garlic bread and tossed salad.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 chicken breasts, skinned and deboned, 1 c. Parmesan cheese, grated, 2 eggs, beaten, 1 lemon, and more.

Yes, Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
552 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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