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Chicken Marsala

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1 lb. boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 3 Tbsp. margarine, divided
  • 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
  • 1 Evenly coat chicken with flour.
  • 2 Melt 2 Tbsp. margarine in 12-in. 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. 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.