Description
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1 cup all-purpose flour
- salt to taste
- ground black pepper to taste
- 1 pinch dried oregano to taste
- 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- salt and ground black pepper to taste
- ½ cup Marsala wine
- ½ cup chicken stock
Instructions
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- 20 to 25 minutes. Set rice aside.
- In a large bowl
- whisk the flour with salt
- black pepper
- and oregano. Gently press the chicken breasts into the flour mixture to coat
- and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside
- 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms
- and cook and stir until they are tender and have released their liquid
- about 10 minutes. Season with salt and black pepper
- then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet
- and spoon sauce over chicken pieces. Increase heat to medium-high
- and bring to a boil. Cover
- reduce heat to medium-low
- and simmer until the the sauce is thickened
- about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4