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Quick Chicken Marsala

Quick Chicken Marsala

3.75 4

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

  • 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

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Golden Mushroom Soup

  • 2

    tablespoons chopped fresh parsley (optional)

view nutrition info

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.

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Made With
Campbell's® Condensed Golden Mushroom Soup

Campbell's® Condensed Golden Mushroom Soup

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Ratings & Reviews

(4)
  • Wawaseegirl

    October 15, 2014

    Simple,easy week night dinner

    I did make this for dinner a few weeks ago. DELISIOUS! Today I was going to make it again and discovered that I must have used up my last carton of soup. Used the. Portobello mushroom one instead and served it over wide egg noodles. Again,DELISIOUS! Like beef stroganoff except with chicken.

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    (2) (0)
  • Haze K.

    November 7, 2016

    Great recipe!

    Would definitely make this again

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    (0) (0)
  • Smitty

    August 22, 2015

    Bland

    This was really nothing special and had a bit of an unusual taste.

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    (0) (0)
  • Orlien

    January 30, 2015

    Really Tasty

    This was great! I added carrots and peas to the original recipe. It also freezes very well.

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    (0) (0)

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