Chicken Marsala with Mushrooms
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WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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.
Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.
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