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Creamy Chicken Marsala

Creamy Chicken Marsala

5 1

Our rich-tasting version of a traditional Marsala sauce will become an instant favorite from the very first bite. Our mushroom soup provides the creamy base while onions, mushrooms and Marsala wine deliver rich savory flavor with subtle sweetness. For a finishing touch, sprinkle with fresh chopped parsley.

serves 4 people

Ingredients

cost per recipe: $8.76

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    tablespoon vegetable oil or olive oil

  • 1

    large onion, diced (about 1 cup)

  • 2 1/2

    ounces mushrooms, sliced (about 1 cup)

  • 1/2

    cup dry Marsala wine

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

view nutrition info

How to Make It

Season the chicken.  Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.).  Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned.  Remove the chicken from the skillet. Add the onion and mushrooms to the skillet and cook until tender-crisp, stirring occasionally.  Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup and heat to a boil. Return the chicken to the skillet.  Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Step 1

Season the chicken.  Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.).  Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned.  Remove the chicken from the skillet.

Step 2

Add the onion and mushrooms to the skillet and cook until tender-crisp, stirring occasionally.  Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup and heat to a boil.

Step 3

Return the chicken to the skillet.  Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

Recipe Tips

  • Serving Suggestion: Serve with hot cooked egg noodles and spoon some of the sauce on top.

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Made With
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(1)
  • Cat F.

    February 13, 2019

    EASY PEASY

    I LOVE this recipe! I have been making a new chicken dish every other night, to rave reviews from the hubby. So far, even the ones with over 8 ingredients have been extremely simple to prepare. This was another winner and a slight variation on regular chicken Marsala (creamy instead of clear) and we loved it!

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