Recipe by DesignME
"An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice."
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salt and ground black pepper to taste
skinless, boneless chicken breasts, cut into cubes
sliced cremini mushrooms
1 (10.75 ounce) can
condensed cream of mushroom soup
As I live in Japan, I had to substitute some of the ingredients because I couldn't get Marsala wine or the mushrooms. I used "Akadama" which is a sweet red wine and I substituted "shitake" mushrooms for the cremini mushrooms. I gave it 4 stars, but my partner, who is Japanese would give it 2.5 stars and the reason is that the first few bites are really delicious, but after that, the flavor is a bit "persistent". (Japanese people, in general, prefer more delicate flavors...) I would definitely make this again. It was quick and easy! For the pasta, I used "fresh" fettucini pasta.
made this recipe as written. Way too much marsala and chicken was very bland. Made it again with minor tweeking. I seasoned the chicken before browning and used 1/2 the Marsala. At the end I stirred in 1/2 cup sour cream. Served over fettucine..With changes it was much better.
This was an incredibly easy recipe and tasted great! I added a bit of truffle oil with the mushrooms and needed to season the sauce a bit more with salt and pepper even after seasoning the chicken but it was great!
This recipe was the most flavorful Chicken marsala I have made in a long time.It was so simple without having to dredge the chicken in flour but still able to aquire the taste I wanted.Use fat free cream of mushroom soup for less calories and it was just delicious.I will be making this again for sure.
A wonderful and quick dish, just what I was looking for to use some pantry items. I used fresh button mushrooms I had on hand. Served with mashed potatoes.
This was so easy and so good! Followed the recipe exactly except I let it simmer covered for about 45 minutes - steam built up under the lid and caused the sauce to be a little thin. Next time I'll either leave the lid off or vent it. I served it over brown rice - my son said the leftovers where even better the next day. Will be making this one again! Thanks for sharing!
Excellent. Changes...I used thighs and fried in pan with skin on. Removed thighs from pan and removed skin. Drain fat and add 2 TBLS butter and sauté onions and fresh mushrooms. Add in soup, wine and 1 cup chicken broth - return chicken to pan and simmer for 45 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Marsala
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 148
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