Cocktail Recipes, Spirits, and Local Bars

Mushroom Chicken Marsala Chili

Mushroom Chicken Marsala Chili

This delicious chicken chili combines the flavors of Chicken Marsala with White Chili Beans

This delicious, easy-to-throw-together chicken chili is the perfect marriage, combining the flavors of Chicken Marsala with BUSH'S Best White Chili Beans.

Ingredients

  • 4 Tablespoons butter
  • 1 Pound ground chicken
  • 1 Pound mild Italian sausage
  • 2 large garlic cloves, minced
  • 1 Pound baby Portobello mushrooms, chopped
  • 3/4 Cups Marsala wine
  • 2 cans beans, such as BUSH'S Best White Chili Beans in Mild Chili Sauce
  • 2 Cups chicken stock
  • 1 Teaspoon salt
  • 3/4 Teaspoons pepper
  • 1 1/2 Teaspoon balsamic vinegar
  • 1/4 Cup parsley, chopped

Servings8

Calories Per Serving475

Folate equivalent (total)54µg13%

Riboflavin (B2)0.4mg22.7%


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.


Recipe Summary

  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 1 pound chicken tenders, pounded thin
  • 2 tablespoons butter, divided
  • 1 onion, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.