Quick Chicken Marsala
Lightly-coated boneless chicken breasts simmer with Marsala wine, fresh mushrooms and golden mushroom soup for a quick-cooking version of the Italian classic that's simply delicious.
serves
6
people
Ingredients
cost per recipe: $13.45
The price is determined by the national average.
-
1/4
cup all-purpose flour
-
1/2
teaspoon kosher salt
-
1/4
teaspoon ground black pepper
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1 1/2
pounds thin-sliced skinless, boneless chicken breast halves
-
2
tablespoons olive oil
-
1
package (8 ounces) sliced mushrooms
-
1/2
cup dry Marsala wine
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1
can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
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2
tablespoons chopped fresh parsley (optional)
How to Make It
Step 1
Stir the flour, salt and black pepper in a shallow dish. Coat the chicken with the flour mixture.
Step 2
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet.
Step 3
Heat the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until lightly browned, stirring occasionally.
Step 4
Increase the heat to high. Add the wine and heat to a boil, stirring to scrape up any 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 low. Cook for 2 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the parsley, if desired.
Recipe Tips
- Serving Suggestion: The chicken and sauce are delicious served over hot cooked pasta or mashed potatoes.
