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15 minutes
15 minutes
30 minutes
- 3 tablespoons olive oil
- 2 skinless, boneless chicken breasts, cut into cubes
- 1 onion, diced
- 1 cup sliced cremini mushrooms
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup Marsala wine
- 1. In a skillet over medium-high heat, heat oil until shimmering. Season chicken with salt and pepper before adding it to the skillet. Sear until golden brown, about 3-5 minutes. Add onions and mushrooms, stirring occasionally until onions are translucent, about 5-7 minutes.
- Drizzle condensed soup and Marsala wine over the chicken, simmer until hot and chicken is cooked through, about 3 to 5 minutes. Verify doneness with an instant-read thermometer - it should register at least 165°F (74°C) in the center.
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