Ingredients:

  • 1.5 lbs chicken breast, sliced into ½ inch medallions
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • ¾ cup dry Marsala wine
  • 2 cups chicken broth
  • 1 cup uncooked orzo pasta
  • ½ cup heavy cream
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the chicken dry and dredge in the seasoned flour, shaking off any excess. Heat olive oil in the skillet over medium-high heat. Add chicken in a single layer, sear undisturbed for 3-4 minutes until a mahogany-colored crust forms, flip, and cook for another 3 minutes. Remove chicken to a plate and set aside.
  2. Reduce heat to medium and add the butter. Once foaming, toss in the sliced mushrooms. Cook without stirring for 3 minutes to let them brown, then add the shallots and garlic and sauté until fragrant and softened.
  3. Pour in the dry Marsala wine. Use a whisk to scrape up all the brown bits from the bottom of the pan. Let the liquid bubble and reduce by half (about 2-3 minutes) until concentrated and syrupy.
  4. Stir in the uncooked orzo, letting it toast slightly for 1 minute. Pour in the chicken broth and stir once to combine. Bring to a simmer, then cover with a lid and cook for 8-10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
  5. Stir in the heavy cream and return the seared chicken and any accumulated juices to the pan. Simmer uncovered for 2 more minutes until the sauce is velvety. Garnish with fresh parsley.