Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Copycat Olive Garden Chicken Marsala
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- #1865
Make it better than The Olive Garden does (and without the long wait on a Friday night)
serves/makes:
ready in:
under 30 minutes
under 30 minutes
40 reviews
1 comment
ingredients
4 skinless, boneless chicken breast halves
1/4 cup Wondra flour
1/2 teaspoon salt
1/4 teaspoon black pepper or to taste
1/2 teaspoon dried oregano
4 tablespoons oil
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms, stems removed
1/2 cup Marsala wine
directions
Pound the chicken to an 1/4-inch even thickness. Combine the flour, salt, pepper, and oregano in a shallow dish.
Heat the oil and butter in a skillet over medium heat. Dredge the chicken in the flour mixture, shaking off any excess. Add to the skillet and cook for 2 minutes or until lightly browned. Turn the chicken over. Add the mushrooms to the skillet and let cook for 2 more minutes or until the chicken is browned on the other side.
Carefully pour the wine around the chicken pieces and gently stir the mushrooms. Cover the pan and let cook for 10 minutes or until the chicken is cooked through.
Serve the chicken with mushrooms and sauce over your favorite pasta.
recipe tips
Pound the chicken to an even thickness so it cooks evenly.
Dredge the chicken in the flour mixture just before cooking to keep it from becoming soggy.
Use a combination of oil and butter for the best flavor but you can use all of one or the other or a different ratio of the two, if desired.
Add the Marsala carefully to avoid flare-ups.
Simmer the chicken gently in the Marsala sauce. Do not let it boil.
Season with additional salt and pepper if needed before serving.
Let the chicken rest for a few minutes after cooking for juicier meat.
For a richer sauce, you can add a splash of cream at the end of cooking.
Use a good quality Marsala wine as the flavor plays a big part in the recipe.
common recipe questions
Can I use a different type of flour instead of Wondra flour?
Yes, you can use all-purpose flour as a substitute, but Wondra flour is preferred for its lighter texture. You can make your own Wondra substitute by adding 1/2 teaspoon of cornstarch per 1 cup of all-purpose flour.
Is there a non-alcoholic substitute for Marsala wine?
You can use grape juice with a splash of balsamic vinegar as a substitute for Marsala wine.
Can I add other vegetables to this dish?
Yes, you can add vegetables like bell peppers or onions, if desired
How can I tell when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165 degrees F and the juices run clear when pierced with a sharp knife.
Can I prepare this dish ahead of time?
It's best prepared and served fresh, but you can prepare it, let it cool completely and refrigerate for up to 1 day. Gently reheat the chicken, mushrooms, and Marsala in a skillet.
Can I use chicken thighs instead of breast?
Yes, but adjust the cooking times as needed.
How should I store and reheat leftovers?
Store leftovers in the refrigerator for up to 1 day and reheat in a skillet over low heat.
nutrition data
402 calories, 27 grams fat, 7 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
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.
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reviews & comments
May 11, 2014
Tasted like restaurant quality that's for sure! Very easy to make too.
April 15, 2014
I'm a huge fan of chicken marsala and have tried quite a few recipes over the years. This one turned out excellent!
March 28, 2014
Fantastic!
September 17, 2013
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;-)
July 3, 2013
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.
August 20, 2012
So juicy and flavorful!! I will make this again and again!
May 10, 2012
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!!!
February 14, 2012
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.
March 10, 2010
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! :)
March 8, 2010
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! :)
February 10, 2010
Made it first time tonight. Easy and the kids LOVED it!
January 26, 2010
I've been using this recipe for years and it IS great. A most delicious marsala recipe ... it's a keeper.
December 21, 2009
used this for 2 or 3yrs i use can mushrooms lots quicker also a great wa y to do boneless chops
September 9, 2009
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.
June 6, 2009
this was a good recipe. family loved it. i did use merlot wine instead because i didn't have the marsala.
January 26, 2009
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.
January 9, 2009
Easy to make, and delicious! Similar to what I've had in restaurants.
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.
December 12, 2008
Wow- this was definitely one of the best chicken marsala recipes that I have tried! Highly recommended!
November 23, 2008
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!
October 13, 2008
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!
April 17, 2008
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!!
December 22, 2007
Easy recipe, everyone will love it!!
August 31, 2007
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.
December 25, 2006
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.
December 17, 2006
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.
December 11, 2006
My boyfriend and cuz loved it. They licked the plate clean and its great with some mashed potatoes and salad.
September 16, 2006
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!
August 22, 2006
This was great, I added a little garlic powder to the flour mixture. It was a hit with my husband, will definitely make again.
August 21, 2006
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!!!!
August 15, 2006
EXCELLENT!!!! Will be passing this along to everyone I know. THANKS!!!
July 26, 2006
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.
June 27, 2006
My young children, as well as their friends, love this recipe.
April 17, 2006
This is a wonderful dish. I've made it twice and have gotten rave reviews both times.
February 24, 2006
Absolutely wonderful. Great for a quick fix. All ingredient were handy - meal was done in 25 minutes.
February 15, 2006
This recipe was great!! I added sun dried tomatoes and it really popped!!
February 9, 2006
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!!!
June 24, 2005
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.
October 13, 2003
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.
January 25, 2003
THIS IS WONDERFUL!!!!!!! it was a hit for me & my 2 roomates!! My boyfriend was full love for this one!!
January 25, 2003
THIS IS WONDERFUL!!!!!!!