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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
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ingredients

4 skinless, boneless chicken breast halves pounded 1/4" thick
1/4 cup Wondra flour
1/2 teaspoon salt
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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ratings & 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: July 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: January 27, 2008
REVIEW: recipe rating
Fantastic!



Registered Member at CDKitchen.com



Member since: September 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: December 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: December 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! :)



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.