Chicken Marsala

Makes 4 Servings

3 Member Ratings


2 cups Minute® White Rice or Minute® Brown Rice, uncooked
4 boneless skinless chicken breasts
1 Tbsp oil
1 1/2 cups mushrooms, sliced
1 onion, chopped
1 each minced garlic
1/3 cup dry Marsala wine
2/3 cup chicken broth
1 Tbsp cornstarch
1/2 tsp salt
2 Tbsps parsley, chopped


  • PREPARE rice according to package directions.
  • COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.
  • ADD wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 minutes or until chicken breasts are tender and no longer pink in centers (170°F).
  • SERVE chicken mixture over rice. Sprinkle with parsley.