Description
A comforting dish featuring succulent chicken and tender orzo pasta, bathed in a rich Marsala wine sauce, perfect for cozy dinners.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper. Add chicken to the skillet and cook until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and mushrooms. Sauté until mushrooms are tender.
- Add orzo and toast for 1-2 minutes.
- Pour in Marsala wine and stir to deglaze the pan, scraping up any browned bits.
- Add chicken broth and bring to a simmer.
- Return the chicken to the skillet, cover, and cook until the orzo is al dente and chicken is cooked through, about 10-12 minutes.
- Garnish with fresh parsley and serve warm.
Notes
For storage, refrigerate leftovers in an airtight container for 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian