Chicken Marsala is a big favorite around our house – mushrooms swimming in a creamy pool of a robust marsala wine based sauce topped over juicy flour breaded chicken– this recipe calls for throwing all the ingredients in one dish and baking – simple as that! This recipe is quick, make ahead friendly and totally delicious. Serve with a side of steamed string beans and you’re sure to want seconds.
A 9” x 13” Baking Dish
Salt, Pepper, Garlic Powder
(2) Boneless / Skinless Chicken Breasts
(1) Cup Long Grain Wild Rice – Un Cooked
(1) Container of Pre-Cleaned White Mushrooms
(1) Cups Marsala Wine
16oz Heavy Cream
- Prep baking dish with cooking spray.
- Pre-heat oven to 375 degrees.
- Boil chicken breasts in water seasoned with salt.
*Once cooked through set off to the side to cool.
*While chicken is boiling you can make the marsala sauce.
- Melt 2 tablespoons of butter in a sauce pan.
- Throw in the mushrooms and brown till cooked through.
- Now add in two tablespoons of flour and mix.
- Next add in the marsala wine and then the heavy cream and combine.
- Also throw in the chopped parsley.
- The sauce should thicken up due to the flour.
- Once thickened turn off the sauce.
- Shred the cooled chicken.
- Sprinkle the uncooked rice into the bottom of the baking dish till covered.
- Next layer will be the shredded chicken.
- Now top everything with the marsala sauce.
*Be sure to get the sauce into all the areas – having the rice submerged in the sauce will help it cook.
- Finally top the whole thing with a sprinkle of bread crumbs and parmesan cheese.
- Bake covered at 375 degrees for 20 minutes and then uncovered for another 5 minutes.
- Plate and serve with vegetable side.
~ A.M.A. ~
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