A slight variation with cream of celery soup, Marsala wine, chicken tenderloins, paprika added to sauce. I split the sauce in half, and with one half added uncooked rice, about a cup. I covered the bottom of the pan with it. I used the other portion to coat the chicken pieces. Then poured the rest on top. Covered with a cup of shredded cheddar. Cooked 45 minutes stirring once to ensure all rice was covered with sauce. Chicken was tender, moist and flavor incredible. The Marsala gave it an interesting flair! Thank you for this simple, yet elegant meal.
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A slight variation with cream of celery soup, Marsala wine, chicken tenderloins, paprika added...