• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 2 boneless skinless chicken breast halves (5oz each)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon minced fresh basil OR 1/4 teaspoon dried basil
  • dash salt & pepper
  • 2-1/4 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 cup marsala wine or chicken broth
  • 1-1/2 teaspoons lemon juice
  • 2 tablespoons grated parmesean cheese


  • Cut each chicken breast horizontally into 2 cutlets.
  • Place chicken between sheets of wax paper and gently pound to uniform thickness.
  • In shallow dish, mix 1/4 cup of the Vermouth and lemon juice. Add chicken, turning to coat. Cover and refrigerate for 30 minutes.
  • Remove chicken from marinade, drain and pat dry.
  • In large frypan, place butter and melt over medium heat.
  • Add chicken and cook about 3 minutes on each side or until fork can be inserted with ease. Remove chicken to heated platter.
  • To same frypan, over medium heat, add chicken broth, stirring to deglaze frypan. Reduce broth to one-half.
  • In small bowl, mix together preserves, mustard and basil; add to frypan and bring to a boil. Reduce heat and boil, stirring constantly, 2 minutes.
  • Remove frypan from heat and stir in remaining 1 tablespoon Vermouth.
  • Drain any juices from chicken on platter. Spoon some of the sauce over chicken and place a slice of kiwi on top of each cutlet.
  • Garnish with remaining slices of kiwi, red raspberries and basil sprigs.
  • Serve remaining sauce on the side.

Categories: Poultry 
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