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Skillet Chicken with Marsala & Mixed Mushrooms

Featuring fresh mixed mushrooms and sweet onion, this extra-flavorful gourmet classic is extraordinarily easy to make.
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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving


  • 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.

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