Chicken Marsala Over White Rice

Recipe View Prepare the Rice: In a saucepan, combine rice and water. Bring to a vigorous boil over high heat. Reduce heat to low, cover, and simmer for 20-25 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and set aside.

Recipe View Dredge the Chicken: In a shallow bowl, whisk together flour, salt, pepper, and oregano. Gently press each chicken cutlet into the flour mixture, ensuring it's fully coated. Shake off any excess flour to prevent clumping.

Recipe View Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the dredged chicken cutlets in a single layer, being careful not to overcrowd the pan. Cook for 5-8 minutes per side, until golden brown and cooked through. Remove chicken from skillet and place on a paper towel-lined plate to drain excess oil.

Recipe View Create the Marsala Sauce: Melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Scrape up any browned bits from the bottom of the pan to deglaze and add flavor. Add the minced garlic and sauté until fragrant, about 1 minute. Add the sliced mushrooms and cook for approximately 10 minutes, or until they are tender and have released their liquid. Season with salt and pepper to taste.

Recipe View Simmer in Marsala: Pour in the Marsala wine and chicken stock. Bring the mixture to a gentle boil, then reduce heat to low. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken to coat. Cover the skillet and simmer for about 5 minutes, allowing the sauce to thicken slightly and the chicken to absorb the flavors.

Recipe View Serve: Serve the Chicken Marsala immediately over a bed of freshly cooked white rice. Garnish with a sprinkle of fresh parsley, if desired.