Feta Chicken Marsala

• Marsala
• 1 lb chicken tenderloins
• kosher salt
• fresh ground pepper
• 3 tablespoons olive oil
• 8 ounces mushrooms (cremini or white)
• 3 garlic cloves, minced
• 1/2 cup dry marsala (or red cooking wine)
• 1/2 cup sour cream
• 2 tablespoons crumbled feta cheese
• Italian parsley (garnish)
• Rice
• 1 cup basmati rice
• 1 1/2 cups chicken broth
• 1 cup water
• 2 tablespoons orzo pasta
• 1 tablespoon pine nuts
• 2 tablespoons chopped parsley

1. Marsala:
2. Season chicken with salt and pepper on both sides.
3. In skillet on medium-high, add 2 T olive oil. Saute chicken for about 2 minutes on each side (just until lightly browned and cooked through).
4. Transfer to plate and cover with aluminum foil.
5. In same skillet, add 1 T oil and mushrooms. Season with salt and pepper then saute for 3-4 minutes (until softened and water reduced).
6. Add garlic and saute for 1 minute.
7. Add marsala and reduce (about 4 minutes).
8. Remove from heat and add sour cream and feta.
9. Garnish with parsley. Serve over rice.
10. Rice:
11. Place all ingredients in pot. Bring to boil.
12. Cover and simmer for 20 minutes.

marsala, chicken, kosher salt, fresh ground pepper, olive oil, mushrooms, garlic, marsala, sour cream, feta cheese, italian parsley, rice, basmati rice, chicken broth, water, orzo pasta, nuts, parsley

Taken from www.food.com/recipe/feta-chicken-marsala-222465 (may not work)