Marsala Chicken with Creamy Orzo: 5-Star Delight

Delicious Marsala Chicken with Creamy Orzo: An Incredible 5-Star Recipe

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Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add butter. Once melted, add the chopped onion and sauté for about 2-3 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
Add sliced mushrooms to the skillet and cook until tender, about 4-5 minutes.
Pour in the Marsala wine and cook for about 2-3 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
Stir in the chicken broth and bring to a simmer. Return the chicken to the skillet, cover, and cook for about 10-15 minutes until the chicken is cooked through.
While the chicken is cooking, in a separate pot, bring water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
Once the chicken is done, remove it from the skillet and set aside. Stir in the heavy cream into the sauce and let it simmer for another 3-4 minutes until it thickens slightly.
Add the cooked orzo to the skillet, stirring well to coat the pasta in the creamy sauce. Adjust seasoning with salt and pepper as needed.
Slice the chicken and serve it over a bed of the creamy orzo. Garnish with freshly chopped parsley and grated Parmesan cheese.