MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Copycat Olive Garden Chicken Marsala
Categories: Poultry, Mushrooms, Vegetables, Cheese, Wine
Yield: 6 Servings
1/4 c Oil
1 1/2 lb Chicken breasts; boneless,
- skinless, butterflied,
- pounded 1/2" thick
Salt and pepper
1/2 c A-P flour
2 tb Olive oil
8 oz Fresh white or cremini
- mushrooms; thin sliced
2 cl Garlic; minced
1 1/2 c Marsala wine
1 oz Dried porcini mushrooms
1/2 c Chicken broth
1 1/2 tb Brown sugar; packed
1 tb Dijon mustard
1 tb Worcestershire sauce
1 tb Butter
Parsley; fresh chopped,
- to serve
Parmesan cheese; grated,
- to serve
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 to 4 minutes or until golden on
one side; flip. Cook until bottom is golden brown and chicken is
fully cooked, another 4 to 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.
Recipe by Lauren Habermehl, Pewaukee, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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