Chicken Marsala Recipe

Prepare the Chicken

Season the chicken breasts with salt and black pepper on both sides.

Sauté the Chicken

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken breasts to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté until they are browned and tender, about 5 minutes.

Make the Sauce

Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Allow the sauce to simmer for about 5-7 minutes, or until it reduces slightly.

Combine Chicken and Sauce

Return the cooked chicken to the skillet and simmer in the sauce for an additional 2-3 minutes to heat through and meld the flavors. Adjust seasoning if necessary.

Garnish

Sprinkle the chopped parsley over the chicken and sauce before serving.

Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1 teaspoon of salt. Stir once, cover, and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Beans

While the rice is cooking, in a small saucepan, combine the drained black beans and cumin. Heat over medium heat, stirring occasionally, until warmed through, about 5-7 minutes.

Serve

Fluff the rice with a fork and serve alongside the chicken Marsala and black beans.