Chicken Marsala with Mascarpone and Orzo
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Anything with mushrooms and mascarpone cheese must be divine. I mean that in the most heavenly of ways.
Ingredients
  • 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
Instructions
  1. Halve each chicken breast for a total of 8 chicken cutlets.
  2. Sprinkle both sides of chicken evenly with salt and pepper.
  3. Place flour in a shallow dish.
  4. Dredge chicken in flour, turning to coat; shake off excess flour.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Add chicken; cook 3 minutes on each side or until browned.
  7. Remove chicken from pan; keep warm.
  8. Add mushrooms, garlic, and onion to pan and cook until no liquid from mushrooms is left.
  9. Add wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to ⅔ cup.
  10. Return chicken to pan, turning to coat well.
  11. Cover and cook 5 minutes or until chicken is done.
  12. Sprinkle with parsley and serve over cooked Orzo pasta.
Recipe by welcomeheart.com at https://welcomeheart.com/goliath-comes-dinner/