1 (10.75 ounce) can condensed golden mushroom soup
1 1/4 cups Marsala wine
Instructions
In a large skillet, saute the chicken breasts in butter. Once chicken
is lightly browned on all sides, add the soup (undiluted) and Marsala
wine. Cover and simmer until chicken is no longer pink inside,
about 20 minutes. Ready to serve!
Originally Submitted
3/31/2015
0 Out of 5 from
0 reviews
You can add this Chicken Marsala recipe to your own private DesktopCookbook.