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. ~
© Cookery for Two – 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.