Chicken Marsala with Mushroom Risotto
Worth the ladle-by-ladle attention.
$30.00 total
Ingredients & Cost Breakdown
| 4 chicken breasts, pounded thin | $11.73 |
| 1 lb mushrooms | $3.50 |
| 1/2 cup marsala wine | $2.88 |
| 1.5 cups arborio rice | $2.30 |
| Grated parmesan | $0.80 |
| Butter | $0.46 |
| Chicken broth, for risotto | $0.69 |
| Flour | $0.17 |
| Green beans, side | $1.72 |
| Garlic bread, small side | $0.65 |
| Bagged Caesar salad kit, side | $5.10 |
| Total | $30.00 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 4 chicken breasts
- 1 lb mushrooms
- 1/2 cup marsala wine
- 1.5 cups arborio rice
- Grated parmesan
- Butter
- Chicken broth, for risotto
- Flour
- Green beans, side
- Garlic bread, small side
- Bagged Caesar salad kit, side
How to Make It
- Dredge chicken in flour, pan-sear 3 minutes per side, remove.
- Sauté mushrooms in the same pan 5 minutes; add marsala, simmer to reduce by half.
- Return chicken to coat in the sauce.
- Separately, stir warm broth into rice a ladle at a time until creamy; finish with parmesan and butter. Serve chicken over risotto with green beans.
- Serve with bagged caesar salad kit on the side.
No-Time-For-That Tip: Risotto wants your attention, not your speed — add broth a ladle at a time and don't walk away.
Swap It: No marsala? A dry sherry or extra broth with a splash of balsamic makes a fine stand-in.
🍽️ Pairs well with Aglio e Olio Spaghetti
Gear for this recipe
As an Amazon Associate, we earn from qualifying purchases.
