• 4servings
  • 30minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B9, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small boneless skinless chicken breasts (1 lb.)

  2. 1 Tbsp. oil

  3. 1-1/2 cups sliced mushrooms

  4. 1 small onion , chopped

  5. 1 clove garlic , minced

  6. 1/3 cup dry Marsala wine

  7. 2/3 cup chicken broth

  8. 1 Tbsp. cornstarch

  9. 1/2 tsp. salt

  10. 2 cups instant white rice , uncooked

  11. 2 Tbsp. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 min. or until chicken breasts are tender and no longer pink in centers (165°F). Meanwhile, cook rice as directed on package.

  3. SERVE chicken mixture over rice. Sprinkle with parsley.


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