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Tasty Chicken Marsala

 Tasty Chicken Marsala
A friend shared this company-worthy recipe with me. There’s enough of the smooth, creamy sauce to dress both the meat and the noodles, should you choose to serve them, too.
6 ServingsPrep: 20 min. Cook: 5 hours


  • 3/4 cup water
  • 1/4 cup butter, melted
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 2 cups sliced fresh mushrooms
  • 2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 3/4 cup marsala wine
  • Hot cooked noodles, optional


  • In a greased 4- or 5-qt. slow cooker, combine the water, butter,
  • garlic salt, basil and oregano. Add chicken and mushrooms. In a
  • large bowl, combine the soup, cream cheese and wine; pour over
  • chicken. Cover and cook on low for 5-6 hours or until chicken is
  • tender. Serve with noodles if desired. Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.