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Chicken Marsala Over White Rice
Chicken Marsala Over White Rice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Pan-seared chicken cutlets in a rich mushroom and red wine sauce, perfect for weeknights or entertaining. Enjoy over fluffy rice.
Ingredients:
  • 1 cup uncooked white rice
  • 2 cups water
  • 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
  • 0.5 cup Marsala wine
  • 0.5 cup chicken stock
Instructions:
  • In a saucepan, bring rice and water to a boil over high heat. Then, lower the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. Set aside.
  • Whisk together flour, salt, black pepper, and oregano in a large bowl. Coat chicken breasts in the flour mixture, shaking off excess.
  • In a large skillet over medium-high heat, combine olive oil and 1 tablespoon of butter until sizzling. Add the chicken, cooking until it's cooked through and golden on both sides, about 5 to 8 minutes per side. Place the cooked chicken on a paper towel-lined plate to drain.
  • In the same skillet, melt the last tablespoon of butter over medium heat, making sure to scrape up all the flavorful brown bits with a spoon. Introduce the garlic and sauté until aromatic. Toss in the mushrooms and continue to cook until they are soft and have let out their juices, around 10 minutes. Sprinkle with salt and black pepper, then pour in the Marsala wine and chicken stock.
  • Return the chicken to the skillet, generously spoon sauce over the pieces, and bring to a boil over medium-high heat. Cover the skillet, lower the heat to medium-low, and simmer until the sauce thickens, about 5 minutes. Serve the chicken and sauce over the cooked rice.

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