For chicken marsala:
- 1 pinch Dried oreganoto taste
- 1 pound Chicken cutletsskinless, pounded to 1/4-inch thickness boneless
- 1 tbsp Olive oil
- 2 tbsp Butterdivided
- 1 clove Garlicminced
- 1 cup fresh Mushroomssliced
- Saltto taste
- Black pepperto taste
- ½ cup Marsala wine
- 1 cup All-purpose flour
- ½ cup Chicken stock
For rice:
- 1 cup uncooked White rice
- 2 cups Water
- Saltto taste
- Black pepperto taste
Chicken Marsala over White Rice
This creamy, Italian Chicken Marsala over White Rice recipe is one of my favorite menu choices. Lightly crisped chicken breasts in a creamy garlic and mushroom sauce made with Marsala wine and chicken stock. This dish is aromatic and flavorsome and perfect for your next dinner party.
I have included a white rice recipe too, for the best fluffy rice to serve with your chicken in mushroom and Marsala.
To make Chicken Marsala over White Rice, you will need the following ingredients:
So, how to make Chicken Marsala over White Rice?
Steps to make Chicken Marsala over White Rice
1 Done 25 | Cook riceIn a saucepan, over high heat, bring the rice and water to a boil, then reduce heat to medium-low, cover and allow to simmer for 20-25 minutes, until all the water has evaporated and the rice is cooked. Set aside. |
2 Done 5 | Flour chickenIn a large bowl, mix the flour, salt, ground black pepper and oregano together. Place the chicken breasts in the flour and coat fully, shaking off any excess. |
3 Done 20 | Cook chickenIn a large skillet over medium-high heat melt 1 tablespoon butter and oil. Place the chicken and cook for 5-8 minutes on each side until no longer pink inside and cooked to a golden brown outside. Drain the chicken and set aside. |
4 Done 1 | Cook garlicIn the same, large skillet over medium heat, melt 1 tablespoon butter and scrape up any browned bits from the base. Add garlic and cook for 1 minute, until fragrant. |
5 Done 10 | Add mushroomsAdd mushrooms and cook for 10 minutes until liquid is released and mushrooms are tender. |
6 Done 1 | Add sauceSeason with salt and ground black pepper, then add Marsala wine and chicken stock and stir together. |
7 Done 5 | Add chickenReturn chicken to the skillet and spoon sauce all over, to coat. Bring to a boil over a medium high-heat then reduce to medium-low and allow to simmer for about 5 minutes until sauce is thickened. |
8 Done 3 | ServeServe chicken marsala over cooked white rice and enjoy hot! |
