Olive Garden Chicken Marsala Sauce Recipe

You could even stretch it to make 5 or 6 chicken breasts. Combine the flour salt pepper and oregano in a shallow dish. Combine flour salt pepper and oregano in a mixing bowl.

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Creamy marsala wine sauce with mushrooms over grilled chicken breasts stuffed with italian cheeses and sundried tomatoes served with garlic mashed potatoes this recipe includes a marsala sauce that even marsala sauce haters will like.

Olive garden chicken marsala sauce recipe. Combine all ingredients in a small bowl. I increased this to 4 as there is too much sauce and stuffing for just 2. Pound the chicken to an 1 4 inch even thickness. My wife is one of those haters but when she tried this sauce her eyes lit up and she begged for more.

Dredge the chicken in the flour mixture shaking off any excess. You then season the chicken all over with salt and pepper and sear in oil over medium heat for about three minutes per side. Use the same pan the. In a skillet combine olive oil and butter over medium heat until butter is incorporated into the oil.

Dredge chicken pieces in the flour shaking off any excess. The original olive garden recipe calls for 2 chicken breasts. Combine flour salt pepper and oregano in a mixing bowl. Heat the oil and butter in a skillet over medium heat.

Split the chicken breasts in half horizontally. Season with salt and pepper add olive oil to a. Without removing the chicken from the pan you ll add the mushrooms followed by the marsala wine then cover the pan and simmer for five minutes. 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. Pound chicken breasts between sheets of plastic wrap until about 1 4 thickness. Remove the chicken from the pan place it on a serving plate and swirl several tablespoons of butter into the sauce. Combine flour salt pepper and oregano in a mixing bowl.

Dredge chicken pieces in the flour shaking off any excess. Match the chicken pieces and place a couple of tablespoons. Dredge chicken pieces in the flour shaking off any excess. In a mixing bowl combine flour salt pepper and oregano.

Cook chicken breasts on medium heat for about 2 minutes on the first side until lightly browned. Dredge chicken pieces in the flour shaking off any excess. Add to the skillet and cook for 2 minutes or until lightly browned. Ingredients 1 4 cup cake flour 1 2 teaspoon salt 1 2 teaspoon freshly ground black pepper 1 2 teaspoon dried oregano 1 4 cup oil 4 ounces butter 2 1 2 pounds chicken breasts 4 1 cup sliced fresh mushrooms 1 medium sliced onions 1 2 cup dry marsala wine.

Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for. Heat oil and butter in a skillet over medium heat. Directions pound chicken breasts between sheets of plastic wrap until about 1 4 thickness.