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Chicken Marsala with Mushrooms

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • Salt and ground black pepper to taste
  • 2 Tbsp. vegetable oil
  • 2 tsp. chopped garlic
  • 1/4 cup Marsala wine or Madeira or dry red wine
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 cups sliced mushrooms
  • 2 1/4 cups water
  • 1 package Knorr® Pasta Sides™ - Chicken flavor
  • 2 Tbsp. heavy cream



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Dip chicken in flour combined with salt and pepper. Heat oil in 12-inch skillet over medium-high heat and cook chicken 3 minutes or until browned; remove and set aside.
  • 2 Stir garlic into same skillet and cook over medium heat 30 seconds. Add wine and boil 1 minute. Add Spread and mushrooms and cook, stirring frequently, 5 minutes or until mushrooms are tender. Add water and bring to a boil. Stir in Knorr® Pasta Sides™ - Chicken flavor and continue boiling over medium heat, stirring occasionally, 6 minutes. Add chicken and cook, stirring occasionally, 3 minutes or until pasta is tender and chicken is thoroughly cooked. Stir in cream. Garnish, if desired, with chopped fresh parsley.

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