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Quick and Tasty Chicken Marsala

Quick and Tasty Chicken Marsala

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Holly8358

Holly8358

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

SANDRA_92083
0

SANDRA_92083

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.

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