Olive Garden Chicken Marsala

Authentic Olive Garden Chicken Marsala Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chicken Marsala is a classic Italian-American dish that features tender chicken breasts cooked in a savory Marsala wine sauce. This dish is a favorite at Olive Garden restaurants, known for its rich flavors and comforting appeal.

History

The origins of Chicken Marsala can be traced back to Sicily, where Marsala wine is produced. The dish gained popularity in the United States in the 19th century, thanks to Italian immigrants who brought their culinary traditions with them. Today, Chicken Marsala is a beloved dish that can be found on menus across the country.

Ingredients

4 boneless, skinless chicken half breasts
0.25 cup cake flour
0.5 tsp salt
0.5 tsp oregano
4 tbsp oil
4 tbsp butter
0.5 tsp pepper
1 cup sliced fresh mushrooms
0.5 cup marsala wine

How to prepare

Combine flour, salt, pepper, and oregano in a bowl and mix well.
Heat the oil and butter in a skillet until it starts to bubble lightly.
Coat the chicken in the flour mixture, shaking off any excess.
Cook the chicken over medium heat for approximately 2 minutes on the first side, until it turns lightly brown.
While flipping the chicken to the second side, add the mushrooms around the chicken pieces.
Continue cooking for about 2 more minutes, until the second side turns lightly brown.
Stir the mushrooms.
Once the second side is lightly browned, pour the wine around the chicken pieces, cover the pan, and let it simmer for approximately 10 minutes.

Variations

Substitute veal for the chicken for a more traditional take on the dish.
Add in some chopped garlic or shallots for extra flavor.
Stir in a tablespoon of cream at the end for a richer sauce.

Cooking Tips & Tricks

Make sure to pound the chicken breasts to an even thickness before cooking to ensure they cook evenly.

- Use a good quality Marsala wine for the best flavor in the sauce.

- Don't overcrowd the pan when cooking the chicken, as this can prevent it from browning properly.

- Be sure to let the sauce simmer for the full 10 minutes to allow the flavors to meld together.

Serving Suggestions

Chicken Marsala pairs well with a side of pasta or mashed potatoes, and a green vegetable such as asparagus or green beans.

Cooking Techniques

The key to a successful Chicken Marsala is to cook the chicken until it is golden brown on both sides, and to let the sauce simmer for the full 10 minutes to allow the flavors to develop.

Ingredient Substitutions

If you don't have Marsala wine on hand, you can substitute with a dry white wine or chicken broth.

Make Ahead Tips

You can prepare the flour mixture and pound the chicken breasts ahead of time to save time on the day of cooking.

Presentation Ideas

Serve the Chicken Marsala on a bed of pasta or mashed potatoes, and garnish with fresh parsley for a pop of color.

Pairing Recommendations

Chicken Marsala pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Chicken Marsala contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Marsala contains approximately 10 grams of carbohydrates.

Fats

Each serving of Chicken Marsala contains approximately 20 grams of fat.

Proteins

Each serving of Chicken Marsala contains approximately 30 grams of protein.

Vitamins and minerals

Chicken Marsala is a good source of iron, niacin, and vitamin B6.

Alergens

This recipe contains dairy (butter) and gluten (flour).

Summary

Chicken Marsala is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Chicken Marsala is a delicious and comforting dish that is perfect for a cozy night in. With a rich Marsala wine sauce and tender chicken breasts, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was browsing through a cookbook that belonged to my dear friend Margaret. She had always been a fantastic cook, and I was always eager to learn from her culinary adventures.

As I flipped through the pages, a picture of a delectable dish caught my eye - Chicken Marsala from Olive Garden. The succulent chicken smothered in a rich Marsala wine sauce with mushrooms and garlic looked absolutely mouth-watering. I knew I had to give it a try.

I asked Margaret if she had ever made this dish before, and to my delight, she had. She told me that she had learned the recipe from a friend who used to work at Olive Garden. I begged her to share the recipe with me, and she happily obliged.

Margaret carefully wrote down the ingredients and the steps to make the dish, making sure to explain each step in detail. I listened intently, taking mental notes of each instruction. I was determined to recreate this dish in my own kitchen.

The next day, I gathered all the necessary ingredients and got to work. I pounded the chicken breasts until they were evenly thin, just like Margaret had instructed. I seasoned them with salt and pepper before dredging them in flour.

In a hot skillet, I sautéed the chicken until it was golden brown on both sides. The aroma of the cooking chicken filled the kitchen, making my mouth water in anticipation. I removed the chicken from the skillet and set it aside.

In the same skillet, I added the sliced mushrooms and minced garlic, just like the recipe called for. The mushrooms sizzled as they cooked, releasing their earthy aroma into the air. I added a generous splash of Marsala wine, allowing it to simmer and reduce slightly.

I returned the chicken to the skillet, spooning the Marsala sauce over the top. I let it simmer for a few more minutes, allowing the flavors to meld together. Finally, I plated the chicken and garnished it with fresh parsley.

I took my first bite, and I was instantly transported to a cozy Italian restaurant. The flavors were rich and savory, with the perfect balance of sweetness from the Marsala wine. I couldn't believe that I had made something so delicious in my own kitchen.

I knew that this recipe would become a staple in my repertoire, a dish that I would turn to time and time again. I thanked Margaret for sharing her recipe with me, knowing that it would bring joy to my family and friends for years to come.

Since that day, I have made Olive Garden Chicken Marsala countless times, each time tweaking the recipe to make it my own. I have shared it with loved ones, who have all raved about its deliciousness.

I often think back to that fateful day when I first laid eyes on the recipe for Chicken Marsala. It was a turning point in my culinary journey, inspiring me to experiment with new flavors and techniques.

And so, I continue to cook and create, drawing inspiration from the recipes and stories that have been passed down to me over the years. Each dish tells a story, a tale of friendship, love, and deliciousness that I am grateful to share with those around me.