- In a 10-inch skillet heat oil over medium-high heat. Season chicken with salt and pepper to taste; add to skillet. Cook 3 minutes per side or until lightly browned. Remove with a slotted spoon; set aside.
- In the same skillet combine soup, Marsala, mushrooms and garlic powder. Season with salt and pepper to taste. Cook over medium-high heat, stirring constantly, 2 minutes or until sauce is smooth and bubbly. Stir in evaporated skim milk.
- Return chicken to skillet; spoon sauce over chicken. Cover and simmer about 15 minutes or until chicken is no longer pink (165°F). Serve warm.
View all nutritional information
Calories 308, Calories Fat 105, Total Fat 12g, Saturated Fat 2g, Cholesterol 76mg, Sodium 747mg, Carbohydrate 12g, Protein 28g
|Calories (fat) extra||34|
|Total Fat (extra)||19|
|Saturated Fat (extra)||13|
|Vitamin A (extra)||1|