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Chicken Marsala, a classic Italian dish, has captivated the hearts and taste buds of many with its rich flavors and comforting essence. Originating from the picturesque region of Sicily, this dish showcases the beautiful marriage of tender chicken, earthy mushrooms, and a luscious Marsala wine sauce. Traditionally, Chicken Marsala is served with a side of pasta or mashed potatoes, but we’re taking this beloved recipe to new heights by incorporating orzo, a pasta that looks like rice but has a texture that perfectly complements the other ingredients.

Chicken Marsala Orzo

Discover the delightful fusion of flavors in this Chicken Marsala Orzo recipe, a twist on the classic Italian dish. Featuring tender chicken, earthy cremini mushrooms, and a luscious Marsala wine sauce, this dish elevates your dining experience. Paired with orzo, a versatile pasta that cooks to perfection, it's perfect for cozy family meals or elegant gatherings. Easy to prepare and packed with flavor, this comforting dish will impress everyone at your table.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced thinly

1 cup orzo pasta

1 cup Marsala wine

1 cup chicken broth

1 cup cremini mushrooms, sliced

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper, to taste

¼ cup fresh parsley, chopped (for garnish)

1/4 cup grated Parmesan cheese (optional)

Instructions
 

Cook the Orzo: In a medium pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Season the sliced chicken breasts with salt and pepper. Once the oil is hot, add the chicken in a single layer. Cook for about 4-5 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.

      Sauté the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3 minutes until softened. Then, add the garlic and cook for an additional 30 seconds, being careful not to burn it.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes until they soften and release their moisture.

          Combine and Deglaze: Pour in the Marsala wine and chicken broth. Scrape the bottom of the skillet to deglaze, allowing all the flavors to combine. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.

            Add Chicken and Orzo: Reduce the heat to low and return the cooked chicken to the skillet along with the cooked orzo. Add the dried thyme, oregano, and stir everything together until well-combined. Allow to simmer for another 3-4 minutes, making sure everything is heated through.

              Finish and Serve: Adjust the seasoning with salt and pepper, if needed. Remove from heat and stir in fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.

                Garnish: Serve hot, garnished with extra parsley and Parmesan on top.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings