Easy Chicken Marsala with Artichokes

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Easy Chicken Marsala with Artichokes

Easy Chicken Marsala with Artichokes
4 Raley's boneless, skinless chicken breast fillets
1 (10.5- oz.) can Campbell’s Cream of Chicken Soup
1 (6.5- oz.) jar Marinated Artichoke Hearts, 2 tbsp. marinade reserved
1/2 cup Marsala wine
1 tsp. McCormick Italian Herb Seasoning
chopped fresh rosemary
1/4 tsp. pepper

Prep: 15 minutes, Cook: 45 minutes, Serves: 4

1. Preheat oven to 375°F and spray an 11-by-7-inch baking dish with nonstick cooking spray. Rinse chicken and pat dry; place in prepared baking dish and set aside.

2. Whisk together soup, 2 tbsp. artichoke marinade, Marsala, herbs and pepper in a medium bowl and set aside.

3. Chop drained artichoke hearts and stir into soup mixture; pour over chicken. Bake loosely tented with foil for 45 minutes or until internal temperature reaches 165°F. Serve over cooked rice or rice blend. Sprinkle with fresh rosemary, if you like.

Nutritional Information:
260 calories, 30 g protein, 6 g total fat (1.5 g sat.), 12 g carbohydrate, 0 g fiber, 2 g sugar, 75 mg cholesterol, 780 mg sodium, 6 points


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So easy and yummy! Just a few ingredients, too!

Comment Number: 4985