Best 6 Olive Garden Chicken Marsala Recipes

CHICKEN MARSALA (OLIVE GARDEN COPYCAT)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4-inch thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat. Cook chicken breast on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook the other side, then add mushrooms. Add Marsala wine around chicken pieces (CAUTION: a small flame will appear upon adding).
• COVER and simmer for about 15 minutes.
• TRANSFER to a serving plate.

OLIVE GARDEN CHICKEN MARSALA

Steps:

• Using sheets of plastic wrap, pound the chicken breasts until about 1/4" thickness.
• In a mixing bowl, combine flour, salt, pepper and oregano. Dredge chicken pieces in the flour, shaking off any excess.
• In a skillet, combine olive oil and butter over medium heat until butter is incorporated into the oil. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side. Move breasts to outer edge of skillet, leaving center open, then add mushrooms to skillet stirring while they cook.
• Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
• Cover and simmer for about 15 minutes. Remove chicken breasts to individual plates, Garnish with the mushrooms equally and ladle sauce over each breast in whatever amount you wish.

OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350°F. In a mixing bowl, combine all of the ingredients for the cheese stuffing. Use a kitchen knife to make a butterfly cut through the thickest part of the chicken breasts, creating two halves that are connected in the middle. Place the breasts between two sheets of plastic wrap, then use a kitchen mallet to pound the breasts until they reach an even thickness of ¼-inch to ½-inch. Lay the breasts on a plate and place stuffing on one of the breast halves. Continue adding stuffing, dividing evenly among the breasts. Flatten the stuffing gently and fold the other half over to sandwich the stuffing. Heat a large skillet over medium heat, then add olive oil and heat through. Put the flour in a shallow plate. Season it with salt and pepper as desired. Dredge the stuffed chicken breasts in the flour carefully. Be sure to shake off the excess. Place the coated chicken breasts in the pan and cook until golden brown on both sides. Take the chicken out of the pan and lay the pieces in a baking dish. Put the dish in the oven and bake the chicken for 10 to 20 minutes or until juices run clear. In the same saucepan, add the onions, stirring to loosen the drippings. Cook for two minutes over medium heat, then add the mushrooms and sauté for a few minutes until onions are soft. Pour the Marsala wine into the pan to deglaze it, stirring the drippings into the sauce. Heat the wine until it simmers, then add the heavy cream. Lower the heat and simmer until the liquid reduces by half. Lay the chicken on a plate, then top the meat with the sauce.

OLIVE GARDEN'S CHICKEN MARSALA

Steps:

• 1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
• 2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
• 3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
• 4. COVER and simmer for about 15 minutes. TRANSFER to serving plate.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Pre-heat oven to 350°F. Combine all cheese stuffing ingredients in a mixing bowl. Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼" - ½" thick. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast; does not have to seal. Heat large sauté pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F. Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent. Deglaze pan with Marsala wine - make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half. Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. Serves 4 Source: Olive Garden

OLIVE GARDEN CHICKEN MARSALA RECIPE - (3.9/5)

Steps:

• Directions POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate. You can cut down the butter and leave out the flour, it changes the taste mildly, Still delish!!