Pan-fried chicken tenders get simmered in a Marsala sauce made quickly and easily with the addition of golden mushroom soup for this take on the Italian classic.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
528 Calories
Recipe Instructions
Step 1
Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour.
Step 2
Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.
Step 3
Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.
Step 4
Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.
Ingredients
½ cup all-purpose flour
salt and ground black pepper to taste
1 teaspoon Italian seasoning
1 onion, sliced
1 (10.75 ounce) can condensed golden mushroom soup
