Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the ingredients: dice the chicken, slice the mushrooms, and mince the garlic.
- Cook the chicken in a skillet with olive oil, seasoning with salt and pepper, until golden brown.
- Remove the chicken, sauté the mushrooms until tender, then add garlic.
- Deglaze the skillet with Marsala wine and simmer for a few minutes.
- Add chicken broth and orzo, bring to a boil, then simmer covered until orzo is tender.
- Stir in heavy cream and cook until heated through.
- Combine the cooked chicken with the sauce and heat through.
- Garnish with parsley and serve warm.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165°F.
- Stir the orzo occasionally to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free orzo)