I've always been interested in trying new recipes...especially if they're relatively easy. A friend told me about Chicken Marsala, her favorite meal, and I found a recipe similar to what she described. I prepared it last night, and we all decided it should be a regular. Thanks for the tip, Brenda!
2 T. olive oil
4 skinless, boneless chicken breast halves (I used six.)
1 can low-fat cream of mushroom soup
1/2 cup marsala wine
1 jar (4.5 oz.)sliced mushrooms, drained
1/4 t. pepper
1/4 t. garlic powder
3 T. evaporated milk
Prepared rice
In a 10-inch skillet, heat oil over medium-high heat. Add chicken and cook for 3 minutes on each side or until lightly browned. Remove chicken from skillet and set aside.
In same skillet, combine soup, wine, mushrooms, pepper, and garlic powder. Cook over medium-high heat, stirring constantly, for 2 minutes or until sauce is smooth and bubbly. Stir in evaporated milk.
Return chicken to skillet; spoon sauce on top of chicken. Reduce heat to low and simmer, covered, about 15 minutes or until chicken is no longer pink. Serve over prepared rice.
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