Description
The ultimate weeknight luxury: tender chicken and pillowy orzo bathed in a silky Marsala wine sauce that tastes like you spent hours in the kitchen (but we’ll keep your 30-minute secret).
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, pounded to ½-inch thickness
- 1 cup (200g) orzo pasta
- 8 ounces (225g) cremini or button mushrooms, sliced
- ¾ cup (180ml) dry Marsala wine
- 1 cup (240ml) chicken broth
- 3 tablespoons (45g) unsalted butter, divided
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 2 tablespoons all-purpose flour
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Pound chicken breasts to ½-inch thickness between plastic wrap. Season with salt and pepper, then lightly dredge in flour.
- Bring a pot of salted water to boil. Add orzo and cook until al dente, about 7-8 minutes. Drain, reserving ½ cup pasta water.
- Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Transfer to a plate.
- In the same skillet, add remaining olive oil and mushrooms. Cook without stirring for 2-3 minutes until browned. Add shallots and cook 1 minute, then add garlic and cook 30 seconds.
- Pour in Marsala wine, scraping up browned bits. Let reduce by half, about 3-4 minutes.
- Add chicken broth and bring to a simmer. Stir in heavy cream, then return chicken to the pan. Simmer 2-3 minutes until sauce thickens.
- Remove from heat and swirl in remaining 2 tablespoons butter. Fold in cooked orzo, adding splash of pasta water if needed.
- Garnish with parsley and serve immediately.