- 1/2 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 1/4 cups Marsala wine
- 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.
- 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.
- 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.
- 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.
05/18/2018
recipepes.com
Quick and Tasty Chicken Marsala, recipe
PT15M
PT1H
5
455 calories
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