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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