Chicken Marsala Recipe
A chicken marsala recipe worthy of being called an Olive Garden copycat recipe! Crispy chicken cutlets, cooked in a rich mushroom sauce, make for the best dinner! Serve over pasta for the perfect Italian-inspired pasta dinner.
Ingredients
- 2 large chicken breasts boneless, skinless
Chicken Breading-
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp salt
- 3 Tbsp oil
Marsala Wine Sauce-
- 12 oz white mushrooms sliced
- 1 tsp oil
- 2 Tbsp unsalted butter
- 4 garlic cloves minced
- 3/4 cup marsala wine
- 2/3 cup chicken broth
- ½ tsp salt
- ¼ tsp ground black pepper
- 1/3 cup heavy whipping cream
- 1 Tbsp all-purpose flour
- fresh parsley, basil or cilantro for garnish
Instructions
cook chicken -
- Slice the chicken in half lengthwise to create thin cutlets. Use a meat mallet to beat the chicken thighs into an even thickness.
- In a bowl, whisk together flour, garlic powder, and salt. Coat the chicken in the flour on both sides.
- In a skillet, heat 3 tbsp of oil. Once the oil is hot, add the chicken breast to the pan and sear on both sides until golden brown.
- Remove the chicken from the pan and cover to keep warm.
make marsala wine sauce -
- To the same pan, add sliced mushrooms and 1 tsp of oil. Cook the mushrooms until golden-brown.
- Add butter and minced garlic to the pan, and cook until fragrant.
- Pour marsala wine, broth, and seasoning into the pan. Bring the sauce up to a simmer and cook on medium-high heat for 2 minutes.
- Whisk the cream and 1 Tbsp flour and pour into the pan and cook for 1 minute over medium-high heat.
- Place the chicken breasts in the mushroom sauce and baste them with it. Cook until the chicken is reheated.
- Garnish with fresh parsley, serve, and enjoy!
Notes
- Be sure the cutlets are even. Pound the chicken to a uniform thickness so it cooks evenly and stays tender.
- Cook everything in one pan. Using the same skillet not only cuts down on cleanup but also builds richer flavor. The leftover flour from the chicken helps naturally thicken the sauce.
- Choose a good Marsala wine. For the best-tasting sauce, use a high-quality Marsala and skip the “cooking wine,” which lacks depth.
- Store leftovers. Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in a pan with the leftover sauce.