Chicken Marsala Recipe
Marsala wine, sundried tomatoes, mushrooms, butter, cream, spinach, jasmine rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Cook the Chicken
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining butter and sliced mushrooms. Sauté until the mushrooms are browned, about 5-6 minutes. Add the sundried tomatoes and cook for an additional 2 minutes. Pour in the Marsala wine and let it simmer for 5 minutes to reduce slightly.
- 4
Finish the Dish
Stir in the heavy cream and fresh spinach into the sauce. Return the chicken to the skillet and cook for an additional 3-4 minutes until the spinach wilts and the chicken is heated through. Adjust seasoning with salt and black pepper as needed.
- 5
Serve
Serve the chicken marsala over a bed of jasmine rice, spooning the sauce over the top.