Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup sliced mushrooms (cremini or button)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons butter
- to taste Salt and pepper
- for garnish Fresh parsley (optional)
Instructions
- Begin by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil and one tablespoon of butter over medium heat. Add the chicken and sear for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the mushrooms and sauté until they are soft and browned, about 4-5 minutes.
- Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes.
- Add the chicken broth and bring it to a boil. Stir in the orzo and return the chicken to the skillet.
- Cover and reduce the heat to low. Cook for about 10-12 minutes until the orzo is tender and has absorbed most of the liquid.
- Stir in the heavy cream and Parmesan cheese, and cook for an additional 2-3 minutes until the sauce is creamy.
- Garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 20