This quick and easy Chicken Marsala Over White Rice Recipe gives you all the flavors of the classic dish in a simple one-dish dinner.
1 cup uncooked white rice
2 cups water
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 pinch dried oregano to taste
1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
1 tablespoon olive oil
2 tablespoons butter, divided
1 clove garlic, minced
1 cup sliced fresh mushrooms
salt and ground black pepper to taste
1/2 cup Marsala wine
1/2 cup chicken stock
In a saucepan over high heat, bring the rice and water to a boil. Reduce heat to medium-low, cover and simmer until the liquid has been absorbed and the rice is tender for about 20 to 25 minutes. Set aside.
In a large bowl, whisk together the salt with flour, oregano and black pepper. Into the flour mixture, gently press the chicken breasts to coat, and shake off the excess flour.
Heat 1 tablespoon butter and olive oil over medium-high heat in a large skillet. Arrange the chicken in the skillet and cook until the chicken is golden brown outside and is no longer pink, 5 to 8 minutes per side. On a paper towel-lined plate, drain the cooked chicken.
In the same skillet over medium heat, melt the remaining 1 tablespoon butter, while scraping up with a spoon any brown bits. Stir in the garlic, then cook and stir until fragrant. Add in the mushrooms and cook and stir until they have released their liquid and are tender, about 10 minutes. Season with black pepper and salt, then stir in the chicken stock and Marsala wine.
Transfer the chicken to the skillet, and over chicken pieces spoon the sauce. Set the heat to medium-high, and bring to a boil. Cover and reduce the heat to medium-low, then simmer until the sauce is thickened, for 5 minutes more. Over the cooked rice, serve the chicken and sauce.