Quick Chicken Marsala

Chicken Marsala without all the fuss! I usually serve over linguini or egg noodles. (Note: Sometimes I saute fresh sliced mushrooms, and/or onions, along with the chicken. Also, white wine or sherry can be substituted for Marsala wine.)

Step: 1

In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!

Per Serving: 262 calories; protein 28.2g; carbohydrates 11.1g; fat 4.8g; cholesterol 75.5mg; sodium 455.2mg.

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