This is the creamier style chicken Marsala recipe, and my favorite style of chicken Marsala. You can choose what to serve the chicken over, I chose egg noodles, which was pretty yummy! You may also think of serving it over rice too.
Ingredients:
4 boneless skinless chicken breast fillets
1 (6.5 oz) jar or can of artichoke hearts (some prefer marinated)
1 (10.75 oz) can Cream of Chicken Soup (98% Fat-Free)
1/2 cup Marsala
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp dried thyme
1/8 tsp dried parsley
1/4 tsp black pepper
Directions:
Preheat the oven to 375°. Spray a baking dish (I used an 8x8) with cooking spray. Brown chicken in a non-stick skillet on both sides. Place in the prepared baking dish and set aside.
In a medium size bowl, whisk together soup, 2 tbsp of the artichoke marinade, Marsala, seasonings, and pepper.
Drain the artichoke hearts and chop.
Stir artichokes into soup mixture.
Pour over the chicken and bake for about 20 minutes, or until juice is no longer pink inside chicken.
Remove chicken from oven when fully cooked. Serve over rice or noodles. Spoon sauce over noodles too!
~ Makes 4 serving ~
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