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|either 4 small or 2 large chicken breasts|
|1 Tbsp||olive oil|
|1 1/2 c||sliced mushrooms|
|1||small onion, chopped|
|1 clove||garlic, minced|
|1/3 c||dry marsala wine|
|2/3 c||chicken broth|
|1 Tbsp||corn starch|
|2 c||uncooked rice (you may only need 1 cup of rice if using 2 large chicken breasts)|
|2 Tbsp||chopped fresh parsley|
Cook 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.
Add 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.
Serve chicken over rice with sauce and garnish with fresh parsley.