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
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook orzo in salted boiling water until al dente, then drain and set aside.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant, about 30 seconds.
- Pour in Marsala wine, scraping up browned bits from the bottom of the pan. Simmer until reduced by half.
- Add chicken broth and bring to a simmer. Return chicken to the skillet.
- Reduce heat to low, stir in heavy cream and butter, and cook until sauce thickens slightly.
- Serve chicken over orzo, spoon sauce on top, and garnish with fresh parsley.
Notes
- Adjust the amount of Marsala wine for a stronger or milder flavor.
- You can substitute heavy cream with Greek yogurt for a lighter option.
- Serve with a side of sautéed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg