Recipes Main Dishes Chicken Chicken Marsala Recipes Chicken Marsala Over White Rice 4.5 (173) 132 Reviews 32 Photos A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice. Submitted by tdonoso Updated on November 18, 2024 Save Rate Print Share Close Add Photo 32 32 32 32 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 cup uncooked white rice 2 cups water 1 cup all-purpose flour salt to taste ground black pepper to taste 1 pinch dried oregano to taste 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness 1 tablespoon olive oil 2 tablespoons butter, divided 1 clove garlic, minced 1 cup sliced fresh mushrooms salt and ground black pepper to taste ½ cup Marsala wine ½ cup chicken stock Directions Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate. Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock. Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice. Editor's Note The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. I Made It Print 320 home cooks made it! Nutrition Facts (per serving) 562 Calories 14g Fat 67g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 562 % Daily Value * Total Fat 14g 17% Saturated Fat 5g 27% Cholesterol 85mg 28% Sodium 197mg 9% Total Carbohydrate 67g 24% Dietary Fiber 2g 6% Total Sugars 3g Protein 33g 66% Vitamin C 1mg 1% Calcium 45mg 3% Iron 5mg 26% Potassium 395mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.