Chicken Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Farrotto

   In a pot, bring chicken broth to a simmer. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the farro and toast for 2-3 minutes. Gradually add the warm chicken broth, one ladle at a time, stirring frequently until the farro is tender and creamy, about 30 minutes. Season with salt and pepper.

2. 2

   Sauté the Mushrooms and Onions

   In another skillet, heat the remaining olive oil and 1 tablespoon of butter over medium-high heat. Add the cipollini onions and sauté until caramelized, about 5 minutes. Add the wild mushrooms and cook until they are browned and tender, about 5-7 minutes. Season with salt and pepper, then remove from heat.

3. 3

   Cook the Chicken

   In the same skillet, add the remaining butter and the chicken breasts. Cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the pan and set aside.

4. 4

   Prepare the Marsala Jus

   Deglaze the skillet with Marsala wine, scraping up any browned bits. Allow the wine to reduce by half, then add the chicken back to the pan. Simmer for another 5 minutes to combine flavors.

5. 5

   Serve the Dish

   To serve, plate the farrotto, top with the sautéed mushrooms and onions, and place the chicken on top. Drizzle with the Marsala jus and garnish with chopped parsley.