Friday, October 19, 2012

Chicken Marsala

Monday for dinner I made Chicken Marsala. The original recipe may be found here

  • 2 Tbsp butter
  • 10 oz sliced mushrooms
  • 1 1/2 Tbsp flour
  • 1/2 c marsala wine or white wine (I used Chardonnay)
  • 1/2 c heavy cream
  • 2 Tbsp chopped flat-leaf parsley
  • Salt and pepper
  • c 5-minute brown rice
  • 3 boneless skinless chicken breasts, cut into small pieces
  • 2 Tbsp grated parmesan cheese

Preheat oven to 350. 

Saute the mushrooms in the butter until tender. 

Mix in the flour and cook for about a minute. 

Then mix in the wine and cream and cook until slightly thickened. 

Stir in 2 cups of water, the parsley, salt and pepper and chicken and cook until chicken is almost done. 

Spread rice in the bottom of a greased 9x13 pan.

 Pour the chicken mixture on top. Bake for about 25 minutes. 

Sprinkle the top with parmesan then cook for 5 minutes longer. 

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