dinner · american
Chicken Marsala with Sautéed Cremini Mushrooms & Buttered Orzo
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Instructions
1
Fill a medium pot with 4 cups of salted water, cover, and bring to a boil over high heat for orzo.
2
Place a 12-inch skillet over medium-high heat with olive oil and half the butter until shimmering hot.
3
Slice chicken breasts into thin cutlets, season with black pepper and remaining salt, then dust lightly in flour on a plate.
4
Lay chicken cutlets into the hot skillet and sear undisturbed for 3 to 4 minutes per side until golden.
5
Add dry orzo to the boiling water and cook uncovered for 8 to 9 minutes until tender yet firm.
6
Transfer golden chicken cutlets to a plate and add sliced cremini mushrooms and minced shallot to the hot skillet.
7
Sauté mushrooms and shallot for 4 minutes until mushrooms are browned and tender, then stir in minced garlic for 30 seconds.
8
Pour Marsala wine and chicken broth into the skillet, scraping up browned fond, and simmer 3 minutes until reduced by half.
9
Return chicken cutlets and any resting juices to the skillet, spooning sauce over cutlets, and simmer 2 minutes until cooked through.
10
Drain orzo in a colander, return to the warm pot, and stir in remaining butter until melted and glossy.
11
Plate warm buttered orzo alongside chicken cutlets, ladle rich Marsala mushroom sauce over the top, and garnish with fresh parsley.
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