Recipes and Cooking Chicken with Marsala Risotto 3.7 (7) 1 Review This chicken marsala recipe looks like it came from a fancy Italian restaurant, but surprise: this jazzed-up risotto recipe is actually super-doable to recreate in your own kitchen. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 10, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cook Time: 15 mins Total Time: 50 mins Servings: 4 Yield: 2 chicken tenderloins and about 3/4 cup rice mixture each Jump to Nutrition Facts Ingredients 2 cup thinly sliced fresh cremini mushrooms ½ of a large sweet onion, thinly sliced 1 tablespoon olive oil ¾ cup uncooked Arborio rice 3 cloves garlic, minced ⅓ cup dry Marsala 2 ½ - 3 cup reduced-sodium chicken broth 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ½ teaspoon ground black pepper ¼ teaspoon salt 14 - 16 ounce chicken breast tenderloins Nonstick cooking spray ½ cup finely shredded Asiago or Parmesan cheese (2 ounces) 2 cup coarsely chopped fresh spinach leaves Directions In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed. Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes). In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray. Heat a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too quickly, reduce heat to medium. Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken. Kritsada Panichgul Rate it Print Nutrition Facts (per serving) 375 Calories 11g Fat 34g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 375 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 78mg 26% Sodium 772mg 34% Total Carbohydrate 34g 12% Total Sugars 2g Protein 31g Vitamin C 13.6mg 68% Calcium 161.5mg 12% Iron 3.2mg 18% Potassium 695mg 15% Folate, total 121mcg Vitamin B-12 0.3mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.