Quick Recipe › Quick and Tasty Chicken Marsala

Canned Golden Mushroom soup is the trick to this quick and tasty spin on chicken Marsala. Serve over angel hair pasta and French bread.

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon Italian seasoning
• salt and ground black pepper to taste
• 1 pound chicken tenders, pounded thin
• 2 tablespoons butter, divided
• 1 onion, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 ¼ cups Marsala wine

Cooking Directions

1. Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour.
2. Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.
3. Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.
4. Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.

Nutrition Facts

• calories528.4
• carbohydrateContent36.5 g
• cholesterolContent121.6 mg
• fatContent13.7 g
• fiberContent2.7 g
• proteinContent43.4 g
• saturatedFatContent5.8 g
• sodiumContent683.2 mg
• sugarContent10 g