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Olive Garden Chicken Marsala

recipe at a glance
Rating: 5/5 5 stars
40 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 1865
cook method: stovetop
Olive Garden Chicken Marsala Recipe
photo by: Shawna
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ingredients

4 skinless, boneless chicken breast halves pounded 1/4" thick
1/4 cup Wondra flour
1/2 teaspoon salt
black pepper to taste
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter or margarine
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine

directions

Combine flour, salt, pepper and oregano and blend well.

Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.

As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side.

Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

added by

olive garden

nutrition

402 calories, 27 grams fat, 7 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
3280%
number of 4 star votes on this recipe
718%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
13%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
Tasted like restaurant quality that's for sure! Very easy to make too.


Registered Member at CDKitchen.com
Member since:
Jul 11, 2003





REVIEW: recipe rating
I'm a huge fan of chicken marsala and have tried quite a few recipes over the years. This one turned out excellent!


Registered Member at CDKitchen.com
Member since:
Jan 27, 2008





REVIEW: recipe rating
Fantastic!


Registered Member at CDKitchen.com
Member since:
Sep 17, 2013





REVIEW: recipe rating
Great base recipe. I added garlic to my flour and used a plastic bag to coat the chicken, I find you get more coverage on the chicken, I also like my Marsala with a bit thicker consistency so I added flour to milk, instead of the cream. A bit more wine and sherry were added as well;-)


Guest at CDKitchen.com




REVIEW: recipe rating
I really enjoyed this recipe. One of the keys to making a good chicken marsala is investing in good wine. Don't use the stuff you can get at the grocery store, it's akin to cooking wine (which you should never use). The higher end marsala will yield just incredibly better results.


Guest at CDKitchen.com




REVIEW: recipe rating
So juicy and flavorful!! I will make this again and again!


Guest at CDKitchen.com




REVIEW: recipe rating
I have made this recipe once, and am making it tomorrow evening for guests. What a great recipe, and so easy, not to mention quite healthy. I used the review from Cybercook, adding garlic to the flour mixture, as well as the chicken broth ( I used the lower sodium) and cornstarch. My husband said it was just delicious! What a winner!!!


Guest at CDKitchen.com




REVIEW: recipe rating
This was extremely easy and turned out delicious. I did add a couple of cloves of garlic to the skillet as well as a thinly sliced onion and double the mushrooms that the recipe called for. Couldn't find marsala so I used a dry white wine. Served with mashed potatoes and green beans and it was fabulous.


Registered Member at CDKitchen.com
Member since:
Dec 28, 2007





REVIEW: recipe rating
i was looking for a cream based marsala to copy a great restaurant in tampa called bella's. first, i would only use baby porta bella mushrooms. i used this recipe and added heavy cream after cooking the wine and stock down a little until i liked the consistency. it was as good or better than the sauce at bella's!
served with a classic simple fettuccine alfrado, this is an amazing decadent dish! not for the low fat set! :)


Registered Member at CDKitchen.com
Member since:
Dec 28, 2007





REVIEW: recipe rating
i was looking for a cream based marsala to copy a great restaurant in tampa called bella's. first, i would only use baby porta bella mushrooms. i used this recipe and added heavy cream after cooking the wine and stock down a little until i liked the consistency. it was as good or better than the sauce at bella's!
served with a classic simple fettuccine alfrado, this is an amazing decadent dish! not for the low fat set! :)


Guest at CDKitchen.com




REVIEW: recipe rating
Made it first time tonight. Easy and the kids LOVED it!


Guest at CDKitchen.com




REVIEW: recipe rating
I've been using this recipe for years and it IS great. A most delicious marsala recipe ... it's a keeper.


Guest at CDKitchen.com




REVIEW: recipe rating
used this for 2 or 3yrs i use can mushrooms lots quicker also a great wa y to do boneless chops


Guest at CDKitchen.com




REVIEW: recipe rating
I think it's a very yummy dish, however I needed to add more herbs to round out and increase the flavor complexity. It is certainly an easy dish to make and my boyfriend loved it! I will definitely make this again.


Registered Member at CDKitchen.com
Member since:
Mar 18, 2009





REVIEW: recipe rating
this was a good recipe. family loved it. i did use merlot wine instead because i didn't have the marsala.


Guest at CDKitchen.com




REVIEW: recipe rating
I have made this several times for my family and it is always a hit ! Even the kids don't mind the mushrooms. I use bow tie pasta for that extra bite.


Guest at CDKitchen.com




REVIEW: recipe rating
Easy to make, and delicious! Similar to what I've had in restaurants.


Guest at CDKitchen.com

GeoP

COMMENT:
Save some time and pounding and try chicken tenderloins. I agree with adding a little garlic powder to the flour and even some cayenne pepper along with the black...but not overwhelming. Olive oil is preferable to vegetable oil.

Since my family loves mushrooms, I will cook down as much as 1 lb of fresh mushrooms per lb of chicken in the Marsala wine, some chicken broth and a little butter. Put the chicken in a Pyrex dish, cover with the mushrooms, add a little more wine if desired (I cook by smell) and then finish off in the oven for 15 mins at 350 degrees to nicely brown the mushrooms. Be sure to make extra because it's great the next day.


Guest at CDKitchen.com




REVIEW: recipe rating
Wow- this was definitely one of the best chicken marsala recipes that I have tried! Highly recommended!


Guest at CDKitchen.com




REVIEW: recipe rating
While I have only had chicken marsala one other time in my life...I can say this was the best I have had..I am surprised at how easy it was to make!! My 20 month old even liked it!


Guest at CDKitchen.com




REVIEW: recipe rating
Excellent recipe and fast. I would add a touch of garlic next time. Also, sprinkle with parsley before serviing. Other than that, fabulous! Great for entertaining!


Registered Member at CDKitchen.com
Member since:
Mar 25, 2008





REVIEW: recipe rating
I will have to disagree with the first critic and say that this was very similar to what I've has at restaurants. Maybe my cooking group is a little easier to satisfy but I believe that this dish was very delicious!!


Guest at CDKitchen.com




REVIEW: recipe rating
Easy recipe, everyone will love it!!


Guest at CDKitchen.com




REVIEW: recipe rating
Easy and fun to make! My 4 year old who is super picky even loved it. I had to go to a liquer store though to find the Marsala wine as I could't find it at Walmart.


Guest at CDKitchen.com




REVIEW: recipe rating
I used the recipe for our Christmas international al a carte menu, but modified from it a bit. I added 1 lemon rind/zest and some bacon bits (for scallopine flavor) and diced up mushrooms very fine. I made 5 chicken breasts cut into three pieces each and I recieved phenomenal feedback from the family. Makes you really enjoy sharing with everyone.


Guest at CDKitchen.com




REVIEW: recipe rating
We were in search of a recipe for our holiday party that would be easy to create with knockout flavor and this was certainly it. People went crazy for it and rightly so, it was delicious. Highly recommended by a couple with a tiny kitchen.


Registered Member at CDKitchen.com
Member since:
Dec 11, 2006





REVIEW: recipe rating
My boyfriend and cuz loved it. They licked the plate clean and its great with some mashed potatoes and salad.


Guest at CDKitchen.com




REVIEW: recipe rating
This is great and very EZ to make. If you prefer a slightly thicker sauce simply mix about two tablespoons of cornstarch with 1/2 cup of chicken broth, shake it until smooth and stir into the dish just prior to serving. Also, I added a little garlic to my flour mixture..everything tastes better with garlic!


Registered Member at CDKitchen.com
Member since:
Aug 19, 2003





REVIEW: recipe rating
This was great, I added a little garlic powder to the flour mixture. It was a hit with my husband, will definitely make again.


Guest at CDKitchen.com




REVIEW: recipe rating
This was the closest I have found...

I added potatoes - first I cooked the 1/4 sliced potatos to hot oil and coated them in the same flour/salt/basil(I use basil in everything) and some cut garlic...

then I completed the recipe and added the potatos at the end...

MMMMMMMM!!!!


Guest at CDKitchen.com




REVIEW: recipe rating
EXCELLENT!!!! Will be passing this along to everyone I know.
THANKS!!!


Guest at CDKitchen.com




REVIEW: recipe rating
I used the MorningStar mealstarter chicken strips, which worked just fine. I also tried extra firm tofu, which seemed to only absorb the butter and olive oil, making it taste like eggs. The sauce wasn't as creamy as I had hoped, but overall, I still enjoyed the dish.


Guest at CDKitchen.com




REVIEW: recipe rating
My young children, as well as their friends, love this recipe.


Guest at CDKitchen.com




REVIEW: recipe rating
This is a wonderful dish. I've made it twice and have gotten rave reviews both times.


Guest at CDKitchen.com




REVIEW: recipe rating
Absolutely wonderful. Great for a quick fix. All ingredient were handy - meal was done in 25 minutes.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was great!! I added sun dried tomatoes and it really popped!!


Guest at CDKitchen.com




REVIEW: recipe rating
Wonderful! The only thing I would add is some fresh garlic. I served this over bow tie pasta, and with a spring mix salad with olive oil raspberry vinaigrette. You really must give this a try!!!


Registered Member at CDKitchen.com
Member since:
Jun 21, 2005





REVIEW: recipe rating
This dish was good, but it wasn't sweet like other Chicken Marsala recipes that I have tried. I gave it a rating of 2, only based upon the fact that I was expecting the Chicken Marsala, and it was not present in this dish. It was, however, very easy to prepare and cook. I think the appropriate recipe name is Chicken with Mushrooms.


Registered Member at CDKitchen.com
Member since:
Oct 13, 2003





REVIEW: recipe rating
I have never ever had a better Marsala recipe. I have tried over 20 different recipes and have never tried one that I like as well as this one. It has the perfect taste. I cook up a big pot of linguine and put the chicken and the marsala sauce over it. For a twist on it, cut up the chicken into smaller pieces and stir the pasta, sauce and chicken together. I enjoy the sauce so I make a double batch.


Registered Member at CDKitchen.com
Member since:
Jan 15, 2003





REVIEW: recipe rating
THIS IS WONDERFUL!!!!!!!


Registered Member at CDKitchen.com
Member since:
Jan 15, 2003





REVIEW: recipe rating
THIS IS WONDERFUL!!!!!!!
it was a hit for me & my 2 roomates!! My boyfriend was full love for this one!!


Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.