• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 2 Cups fresh mushrooms,halved
  • 2 Green onions sliced
  • 1 Clove garlic,minced
  • 1 Tbs. margarine
  • 4 Medium skinless,boneless chicken breast halves
  • 1/3 Cup chicken broth
  • 1/3 Cup dry marsala wine or orange juice
  • 2 Tbs. snipped parsley (optional)
  • 2 Cups hot cooked rice


  • In a large skillet cook mushrooms,green onions and garlic in margarine over medium-high heat until tender but not brown.
  • Remove vegetables from skillet.
  • Add chicken to skillet.
  • Cook for 10-12 minutes or until tender and no longer pink,turning once.
  • Remove chicken from skillet and cover.
  • Carefully add chicken broth and the wine or orange juice to the skillet.
  • Cook,uncovered, for 3-4 minutes or until liquid is reduced to 1/4 cup.
  • Return chicken and vegetables to skillet,then cover and cook about 1 minute to heat through. Tranfer chicken breats to a warm serving platter.
  • Spoon the vegetables and broth mixture over chicken.
  • Sprinkle with parsley and serve with hot cooked rice.

Categories: Dinner  Main Dish  Mushroom  Poultry  Rice  Savory  Stove 
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