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.
ABOUT CINDY FOX
Owner of Rapid Slicer, LLC, Cindy loves being creative with food, coming up with ways to make food prep easier and spending time entertaining family and friends in her New England home.