Salt Appropriately - unlike me.

This crew loves a good mushroom and chicken dish, add some orzo and we are talking a winner. This was a pretty easy dish for a Tuesday night. We even had Marsala wine which was a winner. I will say that I did add extra chicken broth since it seems to get sucked up pretty quickly by the orzo. Did I add way too much salt? Oh my goodness yes... WAY too much. We did all enjoy it - but we also needed a lot of water. For reference the next night I really undersalted what I was making. I believe in over or under - rarely getting it just right. Ehhh. Oh well.

Marsala Chicken Orzo
1 pound boneless, skinless chicken breasts
1 cup orzo pasta
1 cup mushrooms, sliced
1/2 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook the chicken for 5-7 minutes on each side, or until golden brown and fully cooked.
Remove the chicken from the skillet and set aside.
Prepare the Mushrooms:
In the same skillet, melt the butter and sauté the mushrooms for 4-5 minutes until browned.
Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Deglaze with Marsala Wine:
Pour in the Marsala wine, scraping the skillet to release browned bits.
Let the wine simmer for 2-3 minutes to reduce slightly.
Add chicken broth to the skillet and bring to a gentle simmer.
Stir in the orzo and cook for 8-10 minutes until al dente, stirring occasionally.
Reduce the heat to low and stir in the heavy cream until the sauce is creamy and smooth.
Return the chicken to the skillet to warm through. Adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve hot.