Chicken Marsala over White Rice

Steps to make Chicken Marsala over White Rice

1. 1

   Cook rice

   25min
   

   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.

2. 2

   Flour chicken

   5min
   

   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.

4. 3

   Cook chicken

   20min
   

   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.

5. 4

   Cook garlic

   1min
   

   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.

6. 5

   Add mushrooms

   10min
   

   Add mushrooms and cook for 10 minutes until liquid is released and mushrooms are tender.

7. 6

   Add sauce

   1min
   

   Season with salt and ground black pepper, then add Marsala wine and chicken stock and stir together.

8. 7

   Add chicken

   5min
   

   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.

9. 8

   Serve

   3min
   

   Serve chicken marsala over cooked white rice and enjoy hot!