Chicken Marsala Over White Rice
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Water1 cup
All-Purpose Flour1
Salt1 pinch
Oregano (dried to taste)1 tbsp
Olive Oil2 tbsps
Butter (divided)1 clove
Garlic (minced)1 cup
Mushroom (sliced fresh)1 cup
Marsala Wine1 cup
Chicken StockDirections:
1
Bring the rice and water to a boil in a saucepan over high heat
2
Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes
3
Set rice aside
4
In a large bowl, whisk the flour with salt, black pepper, and oregano
5
Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour
6
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat
7
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
8
Drain the cooked chicken on a paper towel-lined plate
9
Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon
10
Stir in the garlic; cook and stir until fragrant
11
Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes
12
Season with salt and black pepper, then stir in the Marsala wine and chicken stock
13
Transfer the chicken back to the skillet, and spoon sauce over chicken pieces
14
Increase heat to medium-high, and bring to a boil
15
Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more
16
Serve the chicken and sauce over the cooked rice