Marsala Chicken & Mushrooms

Makes 8
Prep 10 m
Cook 30 m



  1. 1 of 4 Bring 4-1/4 cups water to a boil; add pilaf mixes, 1 of the flavoring packets (discard second packet) and white rice. Return to boil, then reduce heat to low. Cover and cook 25 to 30 minutes.
  2. 2 of 4 Meanwhile, heat large nonstick skillet over medium-high heat; add oil, then butter. Season chicken with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and 1/2 teaspoon of the thyme. Add chicken in a single layer and cook 2 to 3 minutes per side; remove to plate and cover. Repeat with remaining chicken.
  3. 3 of 4 Add mushrooms and remaining salt, pepper and thyme. Cook, stirring, 2 to 3 minutes or until tender. Raise heat to high; add marsala and cook, stirring, for 2 minutes; add tomatoes and 1 cup of the broth; cook 5 more minutes. Stir remaining 1/2 cup broth and cornstarch together. Reduce heat to medium-low; stir cornstarch mixture into pan. Add chicken and any liquid. Cover and simmer another 5 minutes until chicken is heated through.
  4. 4 of 4 Place rice in a serving bowl. Place chicken on platter and pour sauce on top.
Nutrition Information for Marsala Chicken & Mushrooms
Servings Per Recipe: 8
Per Serving: 2 g sat. fat, 48 g carb., 7 g Fat, total, 761 mg sodium, 104 mg chol., 45 g pro.