Silky Chicken Marsala with Mushrooms

1. 1

   Warm the oil in a skillet over medium-high heat. Season the chicken with salt and pepper, add it to the hot oil, and cook until browned, 3 to 5 minutes. Stir in the onion and mushrooms, and keep cooking until the onion turns translucent, 5 to 7 minutes.

2. 2

   Pour the condensed soup and Marsala wine over the chicken mixture; cook until heated through and the chicken is no longer pink in the center, 3 to 5 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

• Calories 355.09 kcal Moderate
• Protein 28.95 g Good Source
• Carbs 14.88 g Moderate
• Total Fat 15.32 g Moderate
• Saturated Fat 1.95 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 70.36 mg High
• Sodium 950.49 mg High
• Fiber 0.98 g Low Source
• Sugar 7.04 g Moderate
• Added Sugar 5.86 g Moderate
• Calcium 12.83 mg Low Source
• Iron 1.08 mg Low Source
• Potassium 75.72 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅
• Alcohol 🚫🍷