Olive Garden Chicken Marsala
Discover how to make Olive Garden Chicken Marsala at home with this detailed recipe. Enjoy tender chicken in a rich, flavorful Marsala sauce, complemented by mushrooms and garnished with fresh parsley. Perfect for any occasion!
Ingredients
- Chicken Breasts: 4 boneless, skinless, each about 6-8 ounces
- Flour: ½ cup for dredging
- Salt and Pepper: To taste
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Mushrooms: 8 ounces, sliced (cremini or white button mushrooms)
- Garlic: 2 cloves, minced
- Shallots: 1 small shallot, minced
- Marsala Wine: ¾ cup, choose sweet or dry based on preference
- Chicken Broth: ½ cup
- Parsley: 2 tablespoons, freshly chopped for garnish
Instructions
Preparation of the Chicken :
- Start by pounding the chicken breasts to an even thickness, about ¼ inch thick.
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, shaking off any excess
Making the Marsala Sauce :
- In a large skillet, heat butter and olive oil over medium heat.
- Add the chicken to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the mushrooms, garlic, and shallots. Sauté until the mushrooms are tender and the shallots are translucent.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer and let it reduce slightly, about 5-7 minutes.
Cooking the Chicken with Sauce :
- Return the chicken to the skillet, spooning the sauce over the top.
- Simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened
Plating and Presentation Tips :
- Serve the Chicken Marsala hot, garnished with freshly chopped parsley.
- For an elegant presentation, plate the chicken over a bed of mashed potatoes or alongside a serving of pasta.