Chicken Marsala Orzo "Risotto"
Ingredients
- 2 Tbsp butter
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 (16-oz) pkg orzo
- ½ cup Marsala wine
- 1 (32-oz) carton chicken broth
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 (5-oz) carton shredded Parmesan cheese
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp Italian seasoning
- 2 Tbsp olive oil
Instructions
- Melt butter in a large Dutch oven over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender. Stir in orzo; cook, stirring occasionally, 2 minutes.
- Gradually add wine; cook, stirring, until liquid is evaporated. Add broth; bring to a boil, reduce heat, and simmer, stirring often, until orzo is tender. Stir in spinach and cheese. Season with salt and pepper to taste.
- Meanwhile, cut chicken in half crosswise and pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with Italian seasoning, and season lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Thinly slice, and serve over orzo mixture.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
