There’s something about the Marsala wine sauce that the olive garden has that I was in love with. It tasted delicious on everything from chicken, beef, pork, fish and even on the breadsticks. Here’s how you can make this great dish at home for cheap. Normally, they make up the Marsala Sauce before hand but this way you can whip it up in the pan as you’re cooking the chicken and mushrooms.
- 1/2 cup all-purpose flour
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon Olive Oil
- 4 tablespoons Butter
- 3 cups Sliced Mushrooms
- 3/4 cup Marsala
- 1 cup Chicken Stock
- Salt and Freshly Ground Black Pepper (to taste)
- Lightly dredge the chicken breasts in the flour to give them an even coating.
- Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on both sides, about 3-5 minutes per side.
- Transfer chicken to a plate and set aside.
- Add Butter to the pan and add the Mushrooms. Cook, stirring frequently, until Mushrooms are golden brown around the edges and have given off their liquid.
- Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the Chicken Stock and cook for 3 minutes, or until the sauce has thickened slightly.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
- Swirl in the remaining Butter, add salt and pepper, to taste.