Chicken Marsala with spinach orzo pasta

Chicken Marsala with spinach orzo pasta

This is a yummy recipe! And for those times when you're sick of cheap meals but don't want to spend that much. The only expense here would be the Marsala wine; the mushrooms. 

3 whole medium chicken breasts, skinned, boned and halved lengthwise. 

2 c. sliced fresh mushrooms
1/4 c. sliced green onions
4 Tbsp, butter
1 c. chicken broth
1/3 c. Marsala or dry sherry

Place each chicken breast half between 2 pieces of clear plastic wrap. Pound with flat side of meat mallet to 1/4 inch thickness. Remove plastic. Halve each piece lengthwise.
In skillet, cook mushrooms and green onions in 2 Tbsp of butter until just tender. Remove from skillet. 

Cook 1/2 the chicken in remaining 2 Tbsp butter over medium high heat, until brownish. About 3-4 minutes. Remove from skillet. Repeat with the remaining chicken (add more butter, if necessary) To skillet drippings, add chicken, broth and Marsala dry sherry. Bring to boiling; simmer, uncovered until liquid is reduced to half the volume. Return chicken and the mushroom mixture to skillet. Heat through. 

I served it over buttered, spinach orzo pasta. I also took a little corn starch and cold water to thicken the delicious sauce.