Quick Chicken Marsala

Chicken Marsala without all the fuss! I usually serve over linguini or egg noodles. Sometimes I saute fresh sliced mushrooms, and/or onions, along with the chicken. Also, white wine or sherry can be substituted for Marsala wine.

Photo by Addie P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    * 1 tablespoon butter

  • 6

    * 6 skinless, boneless chicken breasts

  • 1

    * 1 can condensed golden mushroom soup

  • 1 1/4

    * 1 1/4 cups Marsala wine

  • ---------------------------------

Directions

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! MY NOTES: Jack really liked this and it was nice and easy to make. I dredged flattened chicken breasts in flour, then I browned them in butter and followed the rest of the recipe. In the final five minutes or so, I added fresh sliced mushrooms that I had sauteed in butter. I served it with mashed potatoes this time, but next time I will serve it with egg noodles.

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