Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then brown on both sides until cooked through. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Simmer until reduced by half.
- Add chicken broth and bring to a simmer. Return chicken to the skillet and cook for an additional 5 minutes.
- Meanwhile, cook orzo pasta in boiling salted water according to package instructions. Drain and set aside.
- Stir butter into the sauce, then serve the chicken over orzo, garnished with fresh parsley.
Notes
- For a richer flavor, add sliced mushrooms to the skillet before simmering the sauce.
- Use a good quality Marsala wine for the best taste.
- Can be served with a side of roasted vegetables or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Sauté, simmer, and boil
- Cuisine: Italian
- Diet: Main Dish
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg