Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup sliced mushrooms
- 2 tbsp unsalted butter
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add to the skillet and cook until golden brown on both sides, about 6-8 minutes. Remove and set aside.
- Add chopped onion and sliced mushrooms to the skillet, sauté until tender. Add minced garlic and cook for another minute.
- Pour in Marsala wine, scraping any browned bits from the bottom. Bring to a simmer and cook until reduced by half.
- Add chicken broth and butter, stirring until the butter melts. Return chicken to the skillet, cover, and simmer for 10 minutes.
- Meanwhile, cook orzo in boiling salted water until al dente, then drain.
- Serve chicken on a bed of orzo, spoon the Marsala sauce over the top, and garnish with chopped parsley.
Notes
- Use quality Marsala wine for the best flavor.
- Adjust seasoning with salt and pepper as needed.
- For a creamier sauce, stir in a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, simmer
- Cuisine: Italian
- Diet: Contains alcohol
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg