quick-and-tasty-chicken-marsala

Quick and Tasty Chicken Marsala

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  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Holly8358
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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