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Chicken Marsala

Chicken Marsala

  • Cook

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  • Difficulty

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  • Marinate time

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  • Prep

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  • serves

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WHAT YOU'LL NEED

  • 1 lb. (450 g) boneless, skinless chicken breast halves, pounded thin
  • 1/4 cup (60 mL) all-purpose flour
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 1 package (300 g.) white mushrooms or cremini, thinly sliced
  • 1 small onion, finely chopped
  • 1 pot Knorr® Homestyle Stock Chicken
  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) dry Marsala wine
  • 1/2 tsp. (2 mL) fresh thyme leaves, (optional)

NUTRITIONAL INFORMATION

 

Amount per serving


Let's Get Cooking

  • 1 Evenly coat chicken with flour.
  • 2 Melt 2 Tbsp. (30 mL) Becel® Buttery Taste margarine* in large nonstick skillet over medium-high heat and brown chicken, turning once, about 8 minutes. Remove chicken from skillet and set aside.
  • 3 Melt remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, until vegetables are golden brown, about 6 minutes. Stir in Knorr® Homestyle Stock Chicken until Stock is melted. Stir in water, wine and thyme. Bring to a boil over high heat. Reduce heat to low. Return chicken to skillet and simmer uncovered until sauce is thickened and chicken is thoroughly cooked, about 2 minutes.