- 1 tablespoon butter
- 6 skinless, boneless chicken breasts
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 1/4 cups Marsala wine
- In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!