Introduction: Chicken Marsala With Rice
I'm not really sure why this is called "marsala." There's no wine in it. I suppose you could drink marsala with it.
So here goes:
For the chicken - chicken, mushrooms (canned or otherwise), beef bouillon cube.
For the rice - rice, onion, beef bouillon cube.
This cooks as two separate dishes, which are mixed together and eaten.
Step 1: Cooking the Rice
The rice takes longer, so that's the first thing to get going.
First, chop up an onion - small pieces are good, but it doesn't really matter because the pieces will crumble up when you stir, anyway. Put a bit of oil in the bottom of a medium sized pot, and fry the onion in there till it starts to brown/become transparent/when you decide it's done.
When the onion is sauteed nicely, add 1 cup of rice and the appropriate amount of water to cook it in (2 cups for white, 3 cups for brown). Then add a beef bouillon cube, chopped if possible.
Bring to a boil and then simmer with top on until most/all of the water is absorbed.
While the rice is simmering, it's time to cook the chicken.
Step 2: The Chicken
The chicken is breaded with a mixture of flour, salt and pepper. Mix them together.
Roll the chicken around in the flour mixture. Flop it onto the frying pan. Fry it (till it's brown). Then add however many mushrooms you feel like, one bouillon cube, and about a half cup of water (more is fine). Cook 10 minutes or until chicken is done.
Mix with rice and serve.