Chicken Marsala Recipe
chicken breast with creamy marsala sauce, sautéed mushrooms, rice pilaf and broccoli
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Ingredients
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Chicken Marsala
Rice Pilaf
Broccoli
Method
Chicken Marsala Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess.
- 2
Cook the Chicken
In a large skillet, heat olive oil and butter over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 3
- 4
Make the Sauce
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for about 2-3 minutes until reduced by half. Stir in the heavy cream and cook for an additional 2 minutes until the sauce thickens slightly.
- 5
Combine Chicken and Sauce
Return the cooked chicken to the skillet, spoon the sauce over the chicken, and cook for an additional minute to heat through.
Rice Pilaf Preparation
- 6
- 7
Cook the Rice
Add the rice to the saucepan, stirring to coat the rice in the butter. Pour in chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- 8
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Broccoli Preparation
- 9
Prepare the Broccoli
In a large pot, bring water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 10