Pan Seared Chicken Breast in a Marsala, Basil, Rosemary and Lemon Cream Sauce!

Eating a low carb diet does not have to be boring! This recipe proves it! I literally feel like this dish could be served at any fine restaraunt! It is that goodl The flavors of the fresh herbs and lemon really packs a punch and you will be savoring every bite! It sure beats eating another cold salad. Plus, the sauce makes enough to drizzle over the salad greens, so no salad dressing is needed!! Win!!


  • 1 Large chicken breast, halved lengthwise, seasoned well with salt, pepper and onion powder
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh rosemary, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1/3 Cup Marsala cooking wine
  • 1/2 Cup heavy cream
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1 lemon, juice and zest
  • Mixed salad greens


Add the butter and oil to a heavy skillet. Sear chicken over high heat about 3 minutes per side until nicely browned. Remove from skillet and set aside. Reduce heat and add in wine. Simmer about 2 minutes. Add the remaining ingredients (except the salad green) and return the chicken to the skillet. Saute’ over low heat an additional 5-7 minutes. Remove from heat and allow sauce to thicken slightly. Serve over mixed greens using additional sauce for drizzling.

As always, I hope you enjoy! Come back and share your thoughts!

Much Love- The Glitzy Gourmet!

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