Found this recipe a long time ago and has been a family favorite. I don’t think I’ve ordered this dish at Olive Garden before, but have used this recipe plenty of time because it’s SO easy and tasty at the same time. I love my addition of broccoli into the sauce, but my husband is a purist and prefers the broccoli, steamed or boiled separately. Whatever works in your family!
Olive Garden Chicken Masala
Chicken Marsala is so easy to make, and you come of cooking like a professional chef with this dish.
- 1/2 cup Wondra flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- 8 tablespoons butter (1 stick)
- 8 skinless chicken breast, thin cutlets
- 2 4oz can of sliced mushrooms, drained
- 2 cups Marsala wine
- 1 bunch broccoli Serve as side
- 1 16 oz penne Serve as side
Boil water and prepare pasta per package instructions
Combine the flour, salt, pepper, and oregano and blend well.
Heat the oil and butter in a large skillet over medium heat until bubbling lightly.
Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown.
After you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.
Cook for about 2 minutes more, until the chicken is lightly browned on the second side.
Add the Marsala wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through. (Add broccoli also, if desired)
Adapted from https://copykat.com/
Family prefers broccoli cooked separately so I threw the broccoli in the boiling water for 5 minutes. Removed broccoli with slotted spoon and then threw in the pasta to cook.