Friday, September 13, 2013

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Olive Garden Chicken Marsala (a copycat recipe)

Judging from the number of views, copy cat recipes are very popular on my blog.  So, here is one you should really enjoy.
You can turn this recipe into Chicken Vesuvio by using a Pino Grigio instead of the Marsala and serving it on roasted or pan fried potatoes.

Olive Garden Chicken Marsala Recipe

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

The Old Guy

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