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My review
Chicken Marsala Over White Rice
tdonoso
"A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice."
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Ingredients
55 m servings 562 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 562 calories; 13.5 g fat; 66.7 g carbohydrates; 32.8 g protein; 85 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 3540 Ratings
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Most helpful positive review
1/22/2012
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala ...
Most helpful critical review
3/12/2018
I loved that the chicken was tender and not dry, but didn't care for the sauce. The sauce was lacking flavor and, my husband and I both thought it was too "winey." I'm going to try it again usi...
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1/22/2012
I have been making Chicken Marsala this way for at least 25 years and it is the most simple and delicious recipe. Do try it, you will not be disappointed. I will add that I use Sweet Marsala ...
2/3/2012
Made this for the 1st time tonite. Didn't need the whole cup of flour, maybe 1/2? I didn't have any white rice, so I doubled the gravy and served on a platter of egg noodles. I was multi-task...
2/3/2012
I made this last night. It was very good, and I'll make it again but change a few things. A cup of flour was way too much, I'll try a half next time. And there wasn't enough liquid - I'll dou...
4/18/2012
simple and easy and tasty! While not the most gourmet version possible, this recipe certainly made this dish easy enough for a busy weeknight, which I loved. I did not need the whole 1 C of flou...
1/23/2012
I just made this with a few adjustments for what I had on hand... I had leftover Jasimine rice, so I used that, just warmed it up and I did not have Marsala wine on hand so I used Chenin Blanc w...
2/18/2012
I have tried other Marsala recipes from this site and I haven't liked any of them. This one is so simple and was amazing. Restaurant quality! I followed the recipe exactly except for the fact ...
3/1/2012
Very easy recipe with a wow taste factor! I will make this over and over! I used Port and mushroom stock and it was truly excellent!
7/4/2012
Moist and Tasty! I used canned mushrooms for lack of fresh. When I prepare this dish again I will most likely double up on the mushrooms, butter, and wet ingredients ingredients so that there ...