An easy, delicious, and creamy chicken Marsala in just 20 minutes! Serve over whole wheat pasta or brown rice.
Ingredients
- olive oil: 3 Tbsp
- salt and ground black pepper: (to taste)
- skinless, boneless chicken breasts: 2 piece (cut into cubes)
- onion: 1 piece (diced)
- cremini mushrooms: 1 cup (sliced)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- Marsala wine: 1 cup
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then add to hot oil and cook until browned, 3 to 5 minutes. Stir in onion and mushrooms; continue cooking until onion is translucent, 5 to 7 minutes.
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Pour condensed soup and Marsala wine over chicken mixture; cook until hot and chicken is no longer pink in the middle, 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
