CHICKEN MARSALA OVER WHITE RICE

Chicken Marsala over White Rice image

Categories Chicken

Number Of Ingredients 15

1 cup White Rice, uncooked
2 cups Water
1 cup Flour, all-purpose
1 Salt
1 Pepper
1 pinch Oregano, dried
1 pound Chicken Breasts, skinless & boneless, pounded to 1/3 inch thickness
1 tablespoon Olive Oil
3 tablespoons Butter (divided)
1/2 clove Garlic, minced
2 Green Onions
1 cup Mushrooms, fresh, sliced
1 Salt and Pepper to taste
1/2 cup Marsala wine
3/4 cup Chicken Stock

Steps:

1. Cook Rice according to package directions.
2. Season chicken with Salt and pepper. In a large bowl, whisk flour and oregano. Gently press chicken into flour mixture to coat.
3. Heat olive oil and 1 tablespoon butter in lg. skillet over med-hi heat. Cook chicken in skilled until golden 5-8 minutes. Drain cooked chicken.
4. Melt remaining 1 tablespoon in same skillet. Stir in the garlic, green onions until fragrant. Add mushrooms and pinch of salt and cook & stir until tender, golden and have released liquid. 5-7 minutes. Add a little flour, then stir in the marsala and chicken stock. 3 minutes.
5. Put chicken back in skilled and spoon sauce over pieces. Cover and cook to 165 degrees. Reduce heat and simmer until the sauce is thickened. 5-10 minutes.
6. Remove from heat and move chicken to one side. Tilt pan and add 1 tablespoon butter and parsley to make sauce.