Quick Chicken Marsala

Quick Chicken Marsala

149

"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

25 m {{adjustedServings}} servings 262 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

149
  1. 186 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 tin...

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.

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.