Copycat Olive Garden Chicken Marsala

Name: Copycat Olive Garden Chicken Marsala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1/4 cup canola oil; 1-1/2 pounds boneless skinless chicken breasts, butterflied and pounded 1/2-in. thick; Salt and pepper, to taste; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 8 ounces thinly sliced fresh white or cremini mushrooms; 2 garlic cloves, minced; 1-1/2 cups Marsala wine; 1 ounce dried porcini mushrooms, optional; 1/2 cup chicken broth; 1-1/2 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

Total Time Prep: 20 min. Cook: 25 min.

Yield 6 servings

Test Kitchen Approved

This copycat Olive Garden chicken Marsala, made with juicy pan-seared chicken breasts and a rich mushroom wine sauce, tastes just like your favorite restaurant recipe.

Ingredients

1/4 cup canola oil
1-1/2 pounds boneless skinless chicken breasts, butterflied and pounded 1/2-in. thick
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
8 ounces thinly sliced fresh white or cremini mushrooms
2 garlic cloves, minced
1-1/2 cups Marsala wine
1 ounce dried porcini mushrooms, optional
1/2 cup chicken broth
1-1/2 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

Directions

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 Facts

1 serving: 422 calories, 19g fat (3g saturated fat), 68mg cholesterol, 238mg sodium, 22g carbohydrate (9g sugars, 1g fiber), 25g protein.

Creamy Marsala wine sauce coats tender chicken in a way that'll remind you of the Olive Garden classic. Serve with pasta or eat it on its own. —Lauren Habermehl, Pewaukee, Wisconsin

Recipe Creator