Best 5 Chicken Marsala Over White Rice Recipes
Chicken Marsala is an Italian-American dish consisting of sautéed chicken and mushrooms in a creamy Marsala wine sauce served over white rice. Marsala wine gives the sauce a robust yet slightly sweet and nutty flavor. It is a widely popular dish in American restaurants, but due to its simplicity and use of readily available ingredients, it is also a very easy dish to make at home!
Let's cook with our recipes!
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Chicken Marsala
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Chicken Marsala
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Chicken Marsala
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
CHICKEN MARSALA OVER WHITE RICE
A simple-to-make but delicious chicken Marsala recipe. Serve over hot cooked rice.
Provided by tdonoso
Categories Chicken Marsala
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 562.4 calories, Carbohydrate 66.7 g, Cholesterol 84.5 mg, Fat 13.5 g, Fiber 1.8 g, Protein 32.8 g, SaturatedFat 5.3 g, Sodium 197.1 mg, Sugar 2.9 g
Tips:
- To tenderize the chicken, use a meat mallet or rolling pin to pound it until it is about 1/4 inch thick.
- If you don't have Marsala wine, you can substitute a dry white wine or a combination of red and white wine.
- To make the sauce thicker, you can add a cornstarch slurry made with equal parts cornstarch and water.
- Serve the chicken marsala over white rice, mashed potatoes, or your favorite pasta.
- Garnish the chicken marsala with fresh parsley or thyme before serving.
Conclusion:
Chicken marsala is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve to guests. The combination of the tender chicken, the rich Marsala sauce, and the creamy white rice is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give chicken marsala a try. You won't be disappointed!
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