How To Make Chicken Marsala Over White Rice

Ingredients: 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, ½ cup Marsala wine, ½ cup chicken stock. In a saucepan over high heat, bring the rice and water to a boil. After 20 to 25 minutes, or until

the rice is soft and the liquid has been absorbed, reduce heat to medium-low, cover, and simmer. Put the rice away. Combine the flour, oregano, and black pepper in a large basin. Shake off any extra flour after lightly pressing the chicken breasts into the flour

mixture to coat. In a big skillet, heat the olive oil and one tablespoon of butter over medium-high heat. Place the chicken in the skillet and cook for 5 to 8 minutes on each side, or until the chicken is golden brown on the outside and no longer pink within.

Transfer the cooked chicken to a platter covered with paper towels. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat, scraping away any brown pieces with a spoon.

Add the garlic and cook, stirring, until fragrant. When the mushrooms are soft and have lost their juice, add them and simmer, stirring, for about ten minutes. Add the chicken stock and Marsala wine after seasoning with salt and black pepper.

Return the chicken to the skillet and cover the chicken pieces with sauce. Turn up the heat to medium-high and boil. After covering and lowering the heat to medium-low, simmer the sauce for an additional five minutes or until it thickens. Over the cooked rice, serve the chicken with sauce.

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