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Quick Chicken Marsala

Quick Chicken Marsala

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Susan

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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!
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Reviews

Mrs. R
181
8/23/2005

I tried this recipe last night in the crockpot and it was so good, the whole family liked it! I added frozen chicken breasts into the sauce and also added fresh mushrooms, chopped onions, a tiny bit of garlic and a pinch of oregano, basil and thyme. I cooked it on low for 4 hours and it turned out perfect. This one is definitely a keeper! Thank you!!

JLANCI
99
6/23/2003

I was so happy to find a quick receipe for Chicken Marsala that tastes wonderful. I add fresh mushrooms to this receipe and my children love it.

SHAY0315
79
12/21/2004

I was pleasantly surprised that such a simple recipe could taste so good! I served mine over angel hair pasta, and I thought the taste was comparable to Cheesecake Factory's marsala sauce.