One of my favorite restaurants to go to is Olive Garden. Come on they have the best salad ever, the breadsticks are amazing and the chicken marsala is to die for.
Since we like to get the chicken marsala so much, I thought why not try and to make it at home. I believe I have succeeded in making a copycat of Olive Gardens Chicken Marsala.
How To Make Chicken Marsala
Starting with 4 chicken breast I sliced the breast opened to make it butterflied. This will help with the cooking time.
Taking my meat mallet I pounded the chicken to make it thinner for cooking. My husband thinks it could have been a little thinner. This part depends on how thick you like your chicken
Using the basics of seasonings I, salted and peppered both sides. You could use an Italian Seasoning if you like.
Next, I placed a few scoops of flour onto a piece of wax paper. I dredged the chicken pieces into the flour.
Shaking off any extra flour. This is what gives the chicken the golden color when frying it.
Frying Chicken
I have this really large fry pan, which I was able to add all four of my chicken breast too. If your pan isn't big enough then go ahead and do more than one batch.
Adding 2 tablespoons of olive oil to my fry pan. Making sure that the pan and oil get hot makes for nicely browned chicken.
Cook the chicken on each side for 6 to 8 minutes. Remove the chicken from the pan to a plate, set aside.
Look at that beautifully browned chicken!
How To Make Creamy Marsala Sauce
To make my marsala sauce I started by using the same pan that I did my chicken in and sauteed my sliced mushrooms until they are tender.
I removed them from the pan and placed them on, the same plate as the chicken.
Next, I added my garlic and onion and sauteed them until the onion was translucent.
To make the marsala sauce I added ½ cup chicken broth and ½ cup Marsala wine to my pan, cooking for 2 minutes.
I then added 1 ½ cups of heavy cream brought this all to a boil for 5 minutes. This will help with the thickening of the sauce. I wanted my sauce a little thicker so I whisked in 1 tablespoon of flour.
Then placed the chicken, mushrooms, and onions back into the pan with the sauce. I also added some fresh parsley. Simmer on medium-low heat for 15 minutes.
Chicken Marsala
Serve with mashed potatoes
I hope you enjoy this chicken marsala more than Olive Gardens ~Jenny
Pin this photo for more chicken inspiration
Other My Creative Manner recipes you may enjoy are:
- Instant Pot Beef Tips
- Hamburger Gravy Over Mashed Potatoes
- Instant Pot Mashed Potatoes
- Sheet Pan Chicken Fajitas
Chicken Marsala Recipe
Homemade Chicken Marsala recipe that is better than Olive Gardens.
Ingredients
For the chicken
- 4 Chicken Breast
- 2-3 Tablespoon Flour
- 3 Tablespoon Olive Oil
- 10 Mushrooms Sliced
- ½ Med-Size Onion Slice
- 1 teaspoon Mince Garlic
For the sauce
- ½ Cup Chicken Broth
- ½ Cup Marsala Wine
- 1 ½ Cups Heavy Cream
- Fresh Parsley Optional
Instructions
For the chicken
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Cut the chicken breast so they are butterflied. Using a meat mallet pound the chicken to the desired thickness.
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Dredge the chicken in the flour
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Add oil to pan heat the pan and oil up
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Once pan and oil are warm add the floured chicken. Cook on each side for 6-8 minutes
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When both sides of the chicken are cooked remove from pan.
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Cook mushrooms in pan until tender, remove from pan
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Sautee the onion and garlic in pan until onion is translucent.
For the sauce
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In the pan with the onion and garlic add chicken broth and wine. Cook for 2 minutes to heat up
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Combine heavy cream with the chicken and wine. Bring to a boil and cook for 5 minutes. Add parsley if desired.
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Add chicken and mushrooms to the sauce and cook on low for another 5 minutes
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Serve with mashed potatoes
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