- 6
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Ingredients
- 1 tbs. butter
- 6 skinless, boneless chicken breasts
- 1 (10.75 oz.) can condensed golden mushroom soup
- 1 1/4 cups Marsala wine
Preparation
Step 1
In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!
***I tried this recipe last night in the crockpot and it was so good, the whole family liked it! I added frozen chicken breasts into the sauce and also added fresh mushrooms, chopped onions, a tiny bit of garlic and a pinch of oregano, basil and thyme. I cooked it on low for 4 hours and it turned out perfect. This one is definitely a keeper!