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.
cost per recipe: $13.45
The price is determined by the national average.
cup all-purpose flour
teaspoon kosher salt
teaspoon ground black pepper
pounds thin-sliced skinless, boneless chicken breast halves
tablespoons olive oil
package (8 ounces) sliced mushrooms
cup dry Marsala wine
can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
tablespoons chopped fresh parsley (optional)
Stir the flour, salt and black pepper in a shallow dish. Coat the chicken with the flour mixture.
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.
Heat the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until lightly browned, stirring occasionally.
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.