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Title: Copycat Olive Garden Chicken Marsala
Categories: Poultry, Mushrooms, Vegetables, Cheese, Wine
Yield: 6 servings

1/4 c Oil
1 1/2 lb Boneld, skinned chicken
- breasts; butterflied,
- pounded 1/2" thick
Salt and pepper
1/2 c A-P flour
2 tb Olive oil
8 oz Thin sliced fresh white or
- cremini mushrooms
2 cl Garlic; minced
1 1/2 c Marsala wine
1 oz Dried porcini mushrooms
1/2 c Chicken broth
1 1/2 tb Packed brown sugar
1 tb Dijon mustard
1 tb Worcestershire sauce
1 tb Butter
Fresh chopped parsley; to
- serve
Grated Parmesan cheese; to
- serve

Heat canola oil in a large skillet over medium heat.
Season both sides of chicken breasts with salt and
pepper; dredge with flour to coat. Dust off excess
flour.

Add chicken to the skillet; cook 3-4 minutes or until
golden on one side; flip. Cook until bottom is golden
brown and chicken is fully cooked, another 4-5 minutes.
Remove; set aside on a paper towel-lined plate.

Add olive oil to the skillet; heat to medium. Add
mushrooms; cook until softened, about 3 minutes. Add
garlic; cook 30 seconds, until fragrant. Deglaze the pan
with Marsala wine; add dried porcini mushrooms, if
desired. Bring sauce to a boil; reduce heat to a simmer.
Cook until wine is reduced by half and dried mushrooms
are tender. Whisk in chicken broth, brown sugar, mustard
and Worcestershire; season to taste with salt and
pepper. Stir in butter until melted. Return chicken to
the skillet; keep warm over low heat until ready to
serve. Garnish with chopped parsley and Parmesan cheese.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 6 servinbgs

RECIPE FROM: https://www.tasteofhome.com

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