Feta Chicken Marsala - cooking recipe

Ingredients

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

Preparation

Marsala:
Season chicken with salt and pepper on both sides.
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).
Transfer to plate and cover with aluminum foil.
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).
Add garlic and saute for 1 minute.
Add marsala and reduce (about 4 minutes).
Remove from heat and add sour cream and feta.
Garnish with parsley. Serve over rice.
Rice:
Place all ingredients in pot. Bring to boil.
Cover and simmer for 20 minutes.