Chicken Marsala is a family favorite that I've been making for a couple decades. My method is a bit unconventional. I am typically the first to use fresh ingredients and avoid using processed foods in my recipes. But I have a confession. The sauce for my Chicken Marsala has Campbell's Golden Mushroom soup in it. Don't judge! This soup mixed with Marsala wine, a little water and garlic is rich, flavorful and simply divine.
It's more of a method than a recipe, really. You start with your basic chicken cutlet. Sometimes I bread and lightly fry the chicken in olive oil. If I want a lighter version, I don't. Oh, and I did I mention that add a few drops of Gravy Master to the sauce. I know...more salt. You can omit this step but it enhances the color and adds a bit of depth.
Here is the basic recipe for 4 servings.
4 chicken cutlets (breaded or plain)
1 can Campbell's Golden Mushroom soup
1 soup can of Marsala wine
1/2 soup can of water
2-3 cloves crushed garlic
2-3 drops Gravy Master
Preheat oven to 350. Place chicken cutlets in baking dish. Combine soup, wine, water, garlic and Gravy Master in a saucepan and bring to a boil. Turn the heat down to medium low and cook for 5-10 minutes. Pour over the chicken and bake for 1 hour or so until it's super tender.
The result is tender, melt-in-your mouth chicken and a velvety sauce that is perfectly paired with rice, potatoes or pasta.
I've doubled, tripled and quadrupled the recipe for parties. Sometimes I use chicken tenders and bake for only 45 minutes. You can also simmer turkey meatballs in the sauce on the stove top.
It's perfect for entertaining. You can assemble it a day or two ahead and pop in the oven the day of your party. It's super easy and ALWAYS a hit.