New Recipes

Chicken Marsala Rice Casserole

Name: Chicken Marsala Rice Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 to 1 1/4 pounds skinless, boneless chicken breasts or thighs; 3/4 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 2 tablespoons olive oil, divided; 1 tablespoon salted butter; 8 ounces cremini mushrooms, sliced; 1 shallot, minced; 2 cloves garlic, minced; 1 teaspoon chopped fresh thyme; 1/4 teaspoon crushed red pepper (optional); 1/2 cup dry marsala wine; 1/2 cup whipping cream; 1 cup dry long-grain white rice; 2 cups reduced-sodium chicken broth; Chopped fresh Italian parsley

4 servings

porcje

15 minutes

czas aktywny

1 hour 10 minutes

całkowity czas

Zacznij Gotować

Składniki

1 to 1 1/4 pounds skinless, boneless chicken breasts or thighs

3/4 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

2 tablespoons olive oil, divided

1 tablespoon salted butter

8 ounces cremini mushrooms, sliced

1 shallot, minced

2 cloves garlic, minced

1 teaspoon chopped fresh thyme

1/4 teaspoon crushed red pepper (optional)

1/2 cup dry marsala wine

1/2 cup whipping cream

1 cup dry long-grain white rice

2 cups reduced-sodium chicken broth

Chopped fresh Italian parsley

Wskazówki

Preheat the oven to 350 degrees F (175 degrees C). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon olive oil in an oven-safe 12-inch skillet over medium-high heat. Add chicken and cook until browned, 2 to 3 minutes per side (chicken will not be done at this point). Remove chicken from skillet.

Add remaining 1 tablespoon olive oil and butter to skillet. When hot, add mushrooms, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet. Cook and stir until mushrooms are tender and liquid has evaporated, 3 minutes.

Add shallot, garlic, thyme, and crushed red pepper to skillet. Cook and stir until tender and aromatic, 1 to 2 minutes.

Add wine and cream to skillet. Stir with a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring to boiling. Reduce heat to medium and simmer until liquid has reduced by half, 5 minutes.

Stir in rice. Add broth to the skillet. Return to boiling over high heat. Remove skillet from heat. Return chicken to the skillet and cover with a lid.

Bake in the preheated oven until rice is tender, 45 to 50 minutes. Slice chicken and return to skillet. Garnish with parsley.

Wartości Odżywcze

Wielkość Porcji

Kalorie

527 kcal

Tłuszcz Całkowity

26 g

Tłuszcz Nasycony

11 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

162 mg

Sód

1002 mg

Węglowodany Całkowite

21 g

Błonnik Pokarmowy

2 g

Cukry Całkowite

4 g

Białko

50 g