Skillet Chicken With Marsala & Mixed Mushrooms

1. 1

   Reduce Marsala wine in large skillet until syrupy consistency. Stir in water and Knorr(R) Homestyle Stock - Chicken and bring to a boil. Whisk in cornstarch blended with 1/4 cup water until smooth and slightly thickened.

2. 2

   Rub chicken with 1 tablespoon olive oil. Grill in hot grill pan, turning once, until chicken is thoroughly cooked. Remove chicken from grill pan; keep warm.

3. 3

   Heat remaining 2 tablespoons olive oil in another skillet and cook mushrooms until tender and starting to brown. Add onion and garlic and cook until tender.

4. 4

   To serve, slice chicken into halves. Arrange 1/2 of the mushrooms on serving platter, then top with chicken and remaining mushrooms. Pour sauce over and sprinkle, if desired, with chopped fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.