Creamy Chicken Marsala
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
1 large onion, diced (about 1 cup)
2.5 ounces mushrooms, sliced (about 1 cup)
0.5 cup dry Marsala wine
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon vegetable oil or olive oil
1 large onion, diced (about 1 cup)
2.5 ounces mushrooms, sliced (about 1 cup)
0.5 cup dry Marsala wine
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
Instructions
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.
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.
Creamy Chicken Marsala
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 ...
Directions
Print
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil or olive oil1 large onion, diced (about 1 cup)2.5 ounces mushrooms, sliced (about 1 cup)0.5 cup dry Marsala wine1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
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