Chicken Marsala And Rice Pilaf

Combine flour with Italian seasoning, 1/2 tsp salt and pepper, reserving 2 tsp. of the mixture. Coat chicken with remaining flour mixture. Prepare rice according to package directions.

Meanwhile, in a large skillet, melt 1 tbsp butter over medium-high heat. Add garlic, mushrooms and remaining salt. Cook, stirring occasionally, until lightly browned and liquid is evaporated, about 5-6 minutes. Remove from skillet.

In the same skillet, melt remaining butter. Add chicken to skillet and cook until browned, about 2 minutes per side.

Add 1/2 cup broth and reduce heat to medium. Cover and cook until chicken is no longer pink in center, about 6 minutes.

Mix rice with 2 tbsp. parsley and place on serving platter. Arrange chicken over rice.

Add Marsala to skillet and bring to a boil. Whisk in remaining broth and reserved flour mixture and bring to a boil. Cook, whisking occasionally, for 2 minutes.

Stir in remaining parsley and mushrooms. Pour over chicken and rice.