Quick and Tasty Chicken Marsala

Quick and Tasty Chicken Marsala

2
Holly8358 0

"Canned Golden Mushroom soup is the trick to this quick and tasty spin on chicken Marsala. Serve over angel hair pasta and French bread."

Ingredients 40 m {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour.
  2. Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.
  3. Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.
  4. Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.
Tips & Tricks
Pan-Seared Chicken Breasts with Shallots

See how to make pan-seared chicken breasts with sautéed shallots.

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Gringuito
10/8/2014

WOW! This was really easy. Used avocado oil instead of butter, canned mushrooms instead of fresh (all we had on-hand). Also didn't have the mushroom soup so used onion soup mix and added about 2/3 cup of water in addition to the 1 1/4 cup of Marsala. Added a splash of Marsala wine near the end of cooking to give it a little kick! Served it over rice with a fresh salad. Delicious!!!

Rebekah Rose Hills
8/3/2014

Quick and tasty! I used chicken breasts cut in half so I didn't have to pound them. The sauce was very tasty (I had to use half wine / half beef consomme since I didn't have enough wine). I reallllly loved the fresh mushrooms and the sauteed onions in this - they were so delicious! My son really enjoyed this dish as well.