I wouldn’t at all consider Olive Garden an authentic Italian restaurant, but for some reason, the rare times I do go there, I have to get the chicken Marsala. I don’t know what it is, but I absolutely love it (okay, I do know, it’s the mushrooms). Well, instead of going to the Olive Garden and filling up on bread sticks and salad before I even get my meal, I’d much rather make my own chicken Marsala.
This is a quick classic chicken dish that I can easily get my mushroom fix from. I like a bit thicker sauce, so I added a tablespoon of flour. If you like it thinner, omit the flour. And yes, those are frozen carrots on my picture with fresh broccoli. I didn’t have a lot of broccoli and needed to add more veggies. Don’t judge!
4 boneless skinless chicken breasts
1/2 cup all-purpose flour plus 1 tbsp
salt and pepper
4 shallots, sliced thinly
2 cups porcini mushrooms (or whatever you have on hand), sliced
3 cloves garlic
1/2 cup sweet Marsala wine
1/2 cup chicken broth
2 tbsp butter
1. Heat oil in large skillet over medium heat. Place chicken breasts under plastic wrap or in a plastic bag and pound to 1/4-inch thickness.
2. In a shallow dish, mix 1/2 cup flour, salt and pepper. Dredge chicken breasts in flour mixture, and tap off excess. Place in skillet and cook about 5 minutes on each side, or until chicken is cooked through and browned on both sides. Remove from pan and cover with foil.
3. In the same pan, cook shallots until soft over medium heat, about 3 minutes. Add mushrooms and garlic and cook for 2-4 minutes. Add wine and let the alcohol cook out, about 5 minutes. Add chicken broth and sprinkle in remaining flour. Simmer for 5 minutes or until sauce thickens. Finish with butter.
3. Once butter is melted, add chicken breasts back to the sauce until heated through. Serve chicken breasts with mushroom sauce over the top.