Great recipe! To cut down on fat, I sauteed chicken in 1tbsp butter & 1tbsp olive oil. I used 3 chicken breasts & cut into finger size strips. I deleted the salt as the soups are salty enough. After chicken had browned & removed from pan, I added 1/2C chopped chives to remaining oil & sauteed for approx. 2 mins. I added all the Marsala at this point to deglaze the pan. I then added soups, spices and chicken back into pan, covered, then cooked on low for approx. 20 minutes. I saw no need to transfer to the oven. When the chicken was done, I removed & set aside. To the sauce I turned the heat up to Med. High, then added 1/2C Fat Free 1/2 & 1/2 (yes, there is such a thing!) & let boil down just enough to coat the back of a spoon. I served this with Rotini pasta so it could hold all the yummy sauce. My husband liked this as did all 3 kids, 10, 8 and 5. Will make again!
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Great recipe! To cut down on fat, I sauteed chicken in 1tbsp butter & 1tbsp olive oil. I used...