Chicken Marsala with Mascarpone and Orzo
Author: Crystal Twaddell
Recipe type: Dinner
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6-8
- 4 boneless skinless chicken breasts, each halved
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons butter, divided
- 3 tablespoons olive oil, divided
- ½ pound sliced fresh baby portabella mushrooms
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup reduced-sodium chicken broth
- 1 cup marsala wine
- 2 tablespoons fresh lemon juice
- 1 8 oz. container mascarpone cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 box Orzo pasta
- Halve each chicken breast for a total of 8 chicken cutlets.
- Sprinkle both sides of chicken evenly with salt and pepper.
- Place flour in a shallow dish.
- Dredge chicken in flour, turning to coat; shake off excess flour.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken; cook 3 minutes on each side or until browned.
- Remove chicken from pan; keep warm.
- Add mushrooms, garlic, and onion to pan and cook until no liquid from mushrooms is left.
- Add wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to ⅔ cup.
- Return chicken to pan, turning to coat well.
- Cover and cook 5 minutes or until chicken is done.
- Sprinkle with parsley and serve over cooked Orzo pasta.
Recipe by welcomeheart.com at https://welcomeheart.com/goliath-comes-dinner/
3.5.3226