Chicken Marsala

Ingredients that we need

4 small boneless skinless chicken breast halves (1 lb.)

1 Tbsp.  oil

1-1/2 cups sliced mushrooms

1 small  onion, chopped

1 clove garlic, minced

1/3 cup  dry Marsala wine

2/3 cup chicken broth

1 Tbsp.  cornstarch

1/2 tsp. salt

2 cups  instant white rice, uncooked

2 Tbsp. chopped fresh parsley 

Make it

COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.
ADD wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (165°F). Meanwhile, cook rice as directed on package.
SERVE chicken mixture over rice. Sprinkle with parsley.

Italian Kitchen Tips 

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

How to make Chicken Marsala 

(You may find a different Ingredients)