My attempt at Olive Garden's Chicken Marsala

When I initially saw this recipe on Pinterest I knew I had to try it out. Olive Garden Chicken Marsala at home? Yes please! You can find the recipe as it is on their website here. As usual, I changed it up a bit. Here's my take on their recipe:


Chicken Marsala

Picture courtesy of Olive Garden
Brandon asked if I was going to take a
picture of mine, but my mouth was
already full!

Ingredients

1. 4 chicken breasts, boneless & skinless
2. 1/2 cup flour
3. 1 tsp. salt
4. 1/4 tsp. pepper
5. 1/2 tsp. garlic powder
6. 2 Tbsp. dried oregano
7. 5 Tbsp oil
8. 5 Tbsp butter or margarine
9. 2 cups fresh mushrooms, sliced
10. 2 cups Marsala wine
11. 1/2 c. Wondra
12. 8 chicken breasts, boneless & skinless
13. 1 cup flour
14. Salt to taste
15. Pepper to taste
16. Dried oregano to taste
17. 8 Tbsp oil
18. 8 Tbsp butter or margarine
19. 2 cups fresh mushrooms, sliced
20. 2 cups Marsala wine
21. 12 chicken breasts, boneless & skinless
22. 1 1/2 cups flour
23. Salt to taste
24. Pepper to taste
25. Dried oregano to taste
26. 12 Tbsp oil
27. 12 Tbsp butter or margarine
28. 3 cups fresh mushrooms, sliced
29. 3 cups Marsala wine

 

1. Cut chicken breasts in half so that you have eight thin chicken breasts
2. Stir together flour, salt, pepper and oregano in a shallow bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. While chicken is cooking, in a separate saucepan heat the other 2 tbsp. oil and 3 tbsp. butter over medium-high heat. Once butter has melted add mushrooms. Cook mushrooms until just tender. Add Marsala wine and simmer for approximately 10 minutes.
4. Heat 2 tbsp. oil and 2 tbsp. butter in a skillet over medium heat. Cook chicken breasts on medium heat until lightly browned, 3-4 minutes. Turn breasts over and cook approximately about 4 more minutes, until both sides are lightly browned and chicken is cooked through.
5. When sauce has simmered for about 10 minutes, whisk in Wondra, a little at a time, until sauce thickens.
6. Put chicken breasts on the plate and cover with sauce and mushroom mixture.

Why do I like my take better? I like my chicken a bit crispy. If you follow their instructions exactly the taste will be wonderful, however the coating on the chicken will be quite soggy. I prefer to have the sauce cover the chicken just before serving to prevent that.

Along with this dish I tried a recipe I found for Olive Garden Tuscan potatoes too. It was not akin to Olive Garden's potatoes at all in my opinion. They tasted just fine, but I thoroughly enjoy those encrusted potatoes on the side of my Marsala. I will continue my search on that one.