either 4 small or 2 large chicken breasts
1 1/2 c
small onion, chopped
dry marsala wine
uncooked rice (you may only need 1 cup of rice if using 2 large chicken breasts)
chopped fresh parsley
1Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Remove chicken from skillet. Add mushrooms, onion and garlic to skillet; cook and stir until mushrooms and onions are tender. Meanwhile, cook rice as directed on package.
2Add wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Add chicken back to skillet. Reduce heat to low; cover. Simmer about 15 min. or until chicken breasts are tender and no longer pink in centers.
3Serve chicken over rice with sauce and garnish with fresh parsley.