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Chicken Marsala

Sautéed onions and white button mushrooms add a deep, savory flavor to this simple yet sophisticated skillet chicken marsala recipe.
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  • 1 lb. boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 package (10 oz.) white button mushrooms
  • 1 small onion, finely chopped
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 1 cup water
  • 1/3 cup dry Marsala wine
  • 1/2 tsp. fresh thyme

NUTRITIONAL INFORMATION

 

Amount per serving

Calories270
Calories from Fat80
Total Fat9g
Saturated Fat2.5g
Cholesterol65mg
Sodium790mg
Total Carbs13g
Dietary Fiber1g
Sugars2g
Protein30g
Calcium4%
Iron10%
Vitamin C10%
Vitamin A10%

  • 1 Evenly coat chicken with flour.
  • 2 Melt 2 tablespoons Spread in 12-inch 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 tablespoon Spread 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.