Chicken Marsala

1: In a large ziplock bag, add chicken and seasoning and shake until every part of chicken is fully coated.

2: Heat olive oil in a pan and add the butter.

3: Place chicken in the pan and cook for about 4-5 minutes until golden brown. Flip and cook the other side for an additional 4-5 minutes.

4: In a pot over medium heat, add rice ingredients and let the rice come to a gentle boil. Stir occasionally until most of the water is absorbed.

5: Once the water is mostly absorbed, reduce heat to low and cover, letting it cook for an additional 15-20 minutes.

6: In the same pan the chicken was cooked in, add mushrooms and sauté for 3-4 minutes.

7: Add garlic and shallots, cooking for an additional 2-3 minutes while stirring occasionally.

8: Add Marsala wine, heavy cream, chicken stock, and thyme, and let it simmer to reduce for about 6-8 minutes.

9: Add the chicken back to the pan, coat with the sauce, and cover. Let it simmer for an additional 2-4 minutes.

10: Sprinkle parsley on top. Serve the rice on the plate and place the chicken on top, then enjoy!