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| FAST N EASY CHICKEN MARSALA | |
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2 c. rice 5 tbsp. butter, divided 4 chicken pieces (at least) 2/3 c. (sweet) Marsala wine 1 can (10 3/4 oz.) mushroom soup 1/2 c. milk 1 can peas 1/2 c. Italian style bread crumbs salt & pepper (to taste) Make rice following instructions on package. Melt 3 tablespoons of butter. Sauté chicken until brown, and juices no longer run pink. In a pot, reduce wine with chicken drippings for 3 minutes. Stir in peas, soup, and milk, until boiling. Add the chicken, salt, and pepper. Melt 2 tablespoons butter in skillet. Add bread crumbs and toast until brown. Serve chicken (and sauce) on a bed of rice. Sprinkle with bread crumbs. Submitted by: Trish E. N. | |
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recipe reviews #182860
Carla Blake (Virginia) says:
I love this and so did my husband. It was a twist on the ordinary chicken marsala and it was thoroughly enjoyable. I actually used cream of mushroom soup because that is all I had on hand and it was deliciously creamy. I also used white cooking wine instead of Marsala wine for the same reason... But it worked out perfectly! Thanks Trish for making a simple weekday meal taste like we dined at a gourmet restaurant!
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