Description
A simple recipe for chicken cooked in a Marsala wine sauce served with orzo pasta.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 8 ounces orzo pasta
- 1 cup sliced cremini mushrooms
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- Salt and black pepper to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken and set aside.
- Add the mushrooms to the same skillet and cook until softened, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir for 1 minute.
- Slowly whisk in the Marsala wine and chicken broth. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
- Return the chicken to the skillet and stir to coat with the sauce. Keep warm over low heat.
- While the sauce simmers, cook the orzo pasta according to package directions. Drain well.
- Stir the butter into the sauce until melted.
- Serve the Marsala chicken and sauce over the cooked orzo.
Notes
- You can substitute dry sherry for Marsala wine if needed.
- For a richer sauce, use heavy cream instead of some of the chicken broth.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: Marsala chicken, orzo pasta, chicken recipe, mushroom sauce, weeknight dinner