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Chicken Marsala

Prep Time:

15 min

Total Time:

30 min

Makes:

4 servings

What You Need

4 small boneless skinless chicken breast halves (1 lb.)

1 Tbsp. oil

1-1/2 cups sliced mushrooms

1 small onion, chopped

1 clove garlic, minced

1/3 cup dry Marsala wine

2/3 cup chicken broth

1 Tbsp. cornstarch

1/2 tsp. salt

2 cups MINUTE White Rice, uncooked

2 Tbsp. chopped fresh parsley

Make It

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 min. or until chicken breasts are tender and no longer pink in centers (170°F). Meanwhile, cook rice as directed on package.

SERVE chicken mixture over rice. Sprinkle with parsley.

Kraft Kitchens Tips

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

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Rated

by brahmakim on 12/6/2009
" This was very good. I served it with egg noodles and I thought it was better than with rice. I also cut each chicken breast in half and pounded them out to expand and thin them out. I then coated them with flour before I fried them and this helped to create a nice light brown crust. Very yummy. My husband and 3 picky kids enjoyed this. Did not care for the parsley. "