Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons butter
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and mushrooms until tender.
- Pour in Marsala wine, scraping the bottom, and reduce by half.
- Add chicken broth and butter, stir well, and simmer until slightly thickened.
- Meanwhile, cook orzo in salted boiling water until al dente. Drain.
- Return chicken to skillet, spoon sauce over it, and serve over cooked orzo. Garnish with fresh parsley.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- For a creamier sauce, add a splash of heavy cream towards the end.
- Serve with a side of steamed vegetables or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sauté, simmer, boil, serve
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg