Olive Garden Chicken Marsala
What makes Olive Garden’s chicken marsala so deliciously addictive? First, it’s the Marsala wine sauce. It’s rich, flavorful, and adds a lovely sweetness that pairs perfectly with mushrooms and pasta. While most of the ingredients are pantry staples, you may need to make a special trip to the grocery store for this.
There’s simply no substitute! Marsala wine hangs out with vinegar in the cooking section, not the wine selection. With fragrant Marsala, earthy mushrooms, and juicy, crispy chicken breasts, this will certainly become your family’s next favorite meal. The best part? It’s surprisingly easy to prepare on a busy weeknight.
Ingredients
– Chicken: Two boneless, skinless chicken breasts pounded thinly are all you need for this hearty dish.
– Flour, garlic, salt, and pepper: Adding flour to your broth helps thicken it, and the spices add even more flavor.
– Vegetable oil: A drizzle of vegetable oil in the pan helps sauté your proteins to perfection.
– Butter: Adding butter makes the sauce rich, creamy, and glossy. Make sure to go for unsalted butter, or your dish will be too salty.
– Mushrooms: Mushrooms add hearty and earthy flavors that make this dish so satisfying. Any mushrooms work in this dish, such as white, cremini, or porcini.
– Marsala wine: This fortified wine adds robust and slightly sweet flavor to the dish. When picking it up at the grocery store, you’ll find it in the vinegar section, not the wine section.
– Chicken stock: Chicken broth helps create a rich and decadent sauce. For a different flavor profile, you can also use vegetable broth.
– Brown sugar: There are plenty of heavy and earthy flavors in this dish. Brown sugar helps keep the sauce light and slightly sweet.
– Worcestershire sauce: Adding a hint of Worcestershire pairs so well with earthy mushrooms. It’s tangy, sweet, and adds an intense flavor.
– Dijon mustard: Dijon mustard is slightly spicy and bitter and takes the earthy flavors of this dish to new heights.
How to Make Olive Garden Chicken Marsala
1. Pound the chicken breasts to about 1/2 inch thick. Thinly pounded chicken breasts ensure a crispy crust and more surface area to soak up that magical marsala sauce.
2. Coat your chicken. Coat the chicken breasts with a layer of flour and spices to get a beautiful crispy crust that locks in moisture.
