olive garden chicken marsala
Olive Garden Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts, sautéed mushrooms, and a rich Marsala wine sauce. The savory sauce is complemented by a touch of sweetness from the Marsala wine, creating a perfectly balanced flavor profile. This restaurant-inspired dish is easy to make at home and ideal for a special dinner or family meal.
Equipment
- 1 large skillet (12-inch)
- 1 meat mallet or rolling pin (for flattening the chicken)
- 1 small bowl (for flour mixture)
- 1 measuring cup (for wine and broth)
- 1 spoon or tongs (for turning chicken)
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1 cup fresh mushrooms sliced
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
Prepare the Chicken:
- Lightly season the chicken breasts with salt and pepper. Dredge each breast in flour, coating evenly. Tap off any excess flour.
Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
Cook the Mushrooms:
- In the same skillet, add the butter and sliced mushrooms. Sauté for 3-4 minutes until the mushrooms become soft and browned.
Deglaze with Marsala Wine:
- Pour in the Marsala wine, scraping the bottom of the skillet to release any flavorful bits. Let the wine reduce by half, about 3 minutes.
Add Chicken Broth and Cream:
- Add the chicken broth and bring the sauce to a simmer. Return the chicken breasts to the pan. Simmer for 5 minutes, then stir in the heavy cream and cook for an additional 2-3 minutes, allowing the sauce to thicken.
Finish and Serve:
- Once the sauce is thickened and the chicken is fully cooked (internal temperature of 165°F), garnish with fresh parsley and serve immediately.
Notes
- Wine Substitutes: While Marsala wine is traditional, you can substitute dry sherry or white wine, though it will alter the flavor slightly.
- Chicken Thighs: For a juicier, more flavorful alternative, use boneless skinless chicken thighs instead of breasts.
- Make Ahead: This dish can be made in advance by cooking the chicken and sauce separately. Store in the refrigerator for up to 2 days. Reheat and add the cream before serving.
- Freezing: Chicken Marsala freezes well before adding the cream. Store it in an airtight container for up to 2 months, and add the cream when reheating.