Copycat Olive Garden Chicken Marsala
Olive Garden Chicken Marsala has always been one of my favorite restaurant meals. Chicken Marsala has roots in Italy dating back to the 19th century. The region of its origin is Western Sicily, and where Marsala wine is produced. Marsala wine is sweet or “dry”. This copycat Olive Garden Chicken Marsala is the best, and now you can create it in your kitchen.
This classic is a recipe that you would want in your recipe collection.
4 Chicken half breasts – boneless, skinless
1/4 C. Wondra Flour (Cake Flour)
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine
Combine the flour, the salt and pepper, the oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge chicken in a little flour and shake off the excess. Now you are ready to cook the chicken on medium high heat for about 2 minutes on the first side, until lightly brown. Turning the breasts to the second side to cook. Then, surround the mushrooms with the chicken pieces. Cook for another two minutes until each piece of the chicken browns on the flip side. Stir in the mushrooms. When the second side has a light brown, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Prep time: 30 minutes and Cook time: 15 minutes Serving Size:
“Chicken Marsala | Recipes | Olive Garden Italian Restaurant.<http://www.olivegarden.com/recipe/chicken-marsala/man-imp-reci-prd-78>.
4 chicken breasts, boneless & skinless
1/2 cup of flour
Salt 1/2 tsp
Pepper ground black 1/4 tsp
Dried oregano 1/2 tsp
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Dry Marsala wine
POUND the chicken breasts in between sheets of plastic wrap) until about 1/4” thickness.
COMBINE the flour, the salt and pepper and the oregano in a medium mixing bowl and dredge the chicken pieces in the flour.
HEAT the oil in a large pan cooking over medium heat. When hot, cook chicken breasts for about three minutes on the first side, until lightly browned. Turn the breasts over to cook the other side, and then add mushrooms to skillet. Cook the breasts three more minutes or until they reach an internal temperature of 165F. Both sides are now lightly browned. Continue to stir the mushrooms and add DRY Marsala wine around browned chicken.
COVER and simmer for at least 15 minutes.
REMOVE the chicken breasts from pan and place on a serving plate. Add butter to the remaining sauce. Turn off heat, stir butter until it has melted and formed an emulsion.
DISTRIBUTE sauce over chicken breasts and serve immediately.