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:
In 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.
In 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.
In 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.
In 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.
Add mushrooms and cook for 10 minutes until liquid is released and mushrooms are tender.
Season with salt and ground black pepper, then add Marsala wine and chicken stock and stir together.
Return 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.
Serve chicken marsala over cooked white rice and enjoy hot!
If you’re looking for a simple yet impressive dinner party main course, then try this Chicken Marsala over White Rice recipe. Pair it with a glass of white wine and some Italian ciabatta and your Italian evening will be flowing. Let us know how it goes and tag #cookmerecipes in your posts and on your social media pages!
Well done! Verified!
