Quick and Tasty Chicken Marsala0 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“Canned Golden Mushroom soup is the trick to this quick and tasty spin on chicken Marsala. Serve over angel hair pasta and French bread.” - by Holly8358
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 458 cal
- 11.9 g
- 36.3 g
Based on a 2,000 calorie diet
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Company Chicken Marsala
Quick Chicken Marsala
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