Copycat Olive Garden Chicken Marsala
This Copycat Olive Garden Chicken Marsala is made with juicy chicken breasts and a rich mushroom wine sauce.
Equipment
- large skillet
Ingredients
- ¼ cup canola oil
- 1.5 pounds boneless skinless chicken breasts butterflied and pounded ½-in. thick
- Salt to taste
- Pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 8 ounces fresh white or cremini mushrooms thinly sliced
- 2 cloves garlic minced
- 1.5 cups Marsala wine
- 1 ounce dried porcini mushrooms optional
- ½ cup chicken broth
- 1.5 tablespoons packed brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- Fresh chopped parsley for serving
- Grated Parmesan cheese for serving
Instructions
- Heat canola oil in a large skillet over medium heat. Season both sides of chicken breasts with salt and pepper; dredge with flour to coat. Dust off excess flour.
- Add chicken to the skillet; cook 3-4 minutes or until golden on one side; flip. Cook until bottom is golden brown and chicken is fully cooked, another 4-5 minutes. Remove; set aside on a paper towel-lined plate.
- Add olive oil to the skillet; heat to medium. Add mushrooms; cook until softened, about 3 minutes. Add garlic; cook 30 seconds, until fragrant.
- Deglaze the pan with Marsala wine; add dried porcini mushrooms, if desired. Bring sauce to a boil; reduce heat to a simmer. Cook until wine is reduced by half and dried mushrooms are tender.
- Whisk in chicken broth, brown sugar, mustard and Worcestershire; season to taste with salt and pepper. Stir in butter until melted.
- Return chicken to the skillet; keep warm over low heat until ready to serve. Garnish with chopped parsley and Parmesan cheese.
Nutrition
Serving: 1servingCalories: 422kcalCarbohydrates: 22gProtein: 25gFat: 19gSaturated Fat: 3gCholesterol: 68mgSodium: 238mgFiber: 1gSugar: 9g
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