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Skillet Chicken with Marsala & Mixed Mushrooms

  • Cooking Time

  • Prep time

  • Serves

  • 1 cup dry Marsala wine
  • 1 1/2 cups water
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 2 tsp. cornstarch
  • 4 thin sliced boneless, skinless chicken breasts
  • 3 Tbsp. olive oil
  • 10 ounces sliced assorted wild mushrooms
  • 1 small sweet onion, finely chopped
  • 1 clove garlic
  • 1 Reduce Marsala wine in large skillet until syrupy consistency. Stir in water and Knorr® Homestyle Stock - Chicken and bring to a boil. Whisk in cornstarch blended with 1/4 cup water until smooth and slightly thickened.
  • 2 Rub chicken with 1 tablespoon olive oil. Grill in hot grill pan, turning once, until chicken is thoroughly cooked. Remove chicken from grill pan; keep warm.
  • 3 Heat remaining 2 tablespoons olive oil in another skillet and cook mushrooms until tender and starting to brown. Add onion and garlic and cook until tender.
  • 4 To serve, slice chicken into halves. Arrange 1/2 of the mushrooms on serving platter, then top with chicken and remaining mushrooms. Pour sauce over and sprinkle, if desired, with chopped fresh parsley.