Quick Chicken Marsala
Ingredients
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2 tablespoons Chopped fresh parsley (optional)
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1 can Mushroom Soup
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1/2 cup Dry Marsala wine
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1 package Sliced mushrooms
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2 tablespoons Olive oil
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1 1/2 pounds Thin-sliced skinless, boneless chicken breast halves
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1/4 teaspoon Ground black pepper
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1/2 teaspoon Kosher salt
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1/4 cup All-purpose flour
Method
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01Stir the flour, salt and black pepper in a shallow dish. Coat the chicken with the flour mixture.
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02Heat 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.
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03Heat the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until lightly browned, stirring occasionally.
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04Increase 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.
