Chicken Marsala with Tomato Rice

11 August, 2020
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Chicken Marsala with Tomato Rice

  • Author: Ruthy Kirwan

Scale

Ingredients

Ingredients:

For the chicken:

  • 2 pounds boneless skinless chicken breast
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • ¼ cup white flour
  • 8 ounces sliced mushrooms
  • 1 cup unsalted chicken stock or broth
  • 1 ½ cup marsala wine
  • 8 ounces shredded Italian blend cheese

For the Tomato Rice:

  • 1 ½ cups long grain white rice
  • 22 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 2 cups chicken broth
  • 2 cups fresh baby spinach leaves

Instructions

Instructions:

Start the rice: rinse the rice in a colander under cold water until the water runs clear. 

Transfer to a wide saute pan over medium heat and stir in the crushed tomatoes, tomato paste, dried basil, chicken broth, and spinach until combined.  

Bring the a boil and reduce to a simmer. Let cook until the liquid has cooked off and the rice is cooked through, about 15-18 minutes. 

While the rice is cooking, make the chicken. Place the chicken between two pieces of plastic wrap and use a meat mallet to pound the chicken to ½” thick. Season the chicken on both sides with salt and pepper. 

Heat the olive oil over medium heat in a large, wide saute pan, until the oil is shimmering. Dredge the seasoned chicken breast in flour and transfer to the pan.

Add the mushrooms, wine, and chicken broth. Bring to a boil and then lower to a simmer, cooking 5-10 minutes at a simmer until the chicken is cooked through. 

Remove from the heat and top with the cheese. Serve the chicken with tomato rice on the side. 

 

Prep it for later: 

  1. Rinse the rice until the water runs clear and transfer to a resealable bag or container. 
  2. Add to a different resealable bag or container the crushed tomatoes, tomato paste, dried basil, and chicken broth, and spinach.
  3. Pound the chicken, season it and dredge in flour. Heat olive oil in a large saute pan over medium heat and brown the chicken, turning it on either side and draining it on a plate lined with paper towels. 
  4. Transfer plate of browned chicken to the freezer and freeze for 20 minutes until stiff enough to stack easily in a reusable container or bag. 
  5. Add the browned chicken to a resealable bag and add the sliced mushrooms, marsala, and chicken broth. 
  6. Store the Italian blend grated cheese separately. 

Freeze for up to 3 months, or store in the fridge for 2-3 days.

 

You’ll need: 

1 bag or container with rinsed rice 

1 resealable bag or container with canned ingredients, basil, broth, and spinach.

1 resealable bag or container with browned chicken breasts, sliced mushrooms, wine, and chicken broth.

1 bag or container with grated Italian blend cheese.  

 

Prepare from prepped: If frozen, thaw in the fridge overnight. 

  1. Transfer the 2 bags of rice ingredients to a wide saute pan with a tight fitting lid and bring to a boil with the lid on. 
  2. Remove lid, reduce to a simmer, and cook, about 15-18 minutes, until the liquid has cooked away and the rice is cooked through. 
  3. Transfer the contents of the chicken bag or container to a large, wide saute pan and bring to a simmer. 
  4. Cook 10-12 minutes or until the chicken is cooked through and registers 160*F on a meat thermometer. 
  5. Top the chicken with the cheese and place the tight-fitting lid on. Turn the heat to low and cook 3-5 minutes until the cheese is melted. 
  6. Serve chicken, mushrooms, and sauce with the tomato rice. 

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