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Chicken Marsala Olive Garden

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What you need:

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To start, we're going to cut each chicken breast in half using a sharp knife, then place the fillets on a work surface in between plastic wrap.

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Pound chicken breasts with a rolling pin or meat mallet until ¼ inch thick.

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Make a flour mixture in a mixing bowl with all-purpose flour, salt, pepper, and oregano.

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Heat a few tablespoons of olive oil in a nonstick skillet over medium-high heat.

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Thoroughly coat each piece of chicken in the flour mixture

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Cook the chicken until lightly browned - about 2 or 3 minutes per side, then remove and set aside.

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Now set the same skillet over medium heat and add the butter, scraping the bottom of the pan and incorporating any brown bits.

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Add the chopped mushrooms and season with salt and pepper. Cook for around 8 minutes until soft and slightly browned, then stir in the minced garlic, cooking for a few more minutes until fragrant.

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Increase the heat again, and add Marsala wine, broth, and lemon juice. Bring the Marsala sauce to a boil and then reduce the heat to simmer for 10 minutes.

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Add the chicken to the skillet, spoon the savory sauce and mushrooms over the chicken and cook for a few more minutes until the chicken is hot. Serve immediately!

Cooking Tips

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www.comfortablefood.com

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LET'S MAKE...

Chicken Marsala Olive Garden

www.comfortablefood.com

Chicken Marsala Olive Garden

What you need:

Chicken Breasts

Flour

Dried Oregano

Vegetable Oil

Butter

✓✓✓✓✓✓✓✓

Mushrooms

Garlic

and more...

To start, we're going to cut each chicken breast in half using a sharp knife, then place the fillets on a work surface in between plastic wrap.

1

Pound chicken breasts with a rolling pin or meat mallet until ¼ inch thick.

2

Make a flour mixture in a mixing bowl with all-purpose flour, salt, pepper, and oregano.

3

Heat a few tablespoons of olive oil in a nonstick skillet over medium-high heat.

4

Thoroughly coat each piece of chicken in the flour mixture

5

Cook the chicken until lightly browned - about 2 or 3 minutes per side, then remove and set aside.

6

Now set the same skillet over medium heat and add the butter, scraping the bottom of the pan and incorporating any brown bits.

7

Add the chopped mushrooms and season with salt and pepper. Cook for around 8 minutes until soft and slightly browned, then stir in the minced garlic, cooking for a few more minutes until fragrant.

8

Increase the heat again, and add Marsala wine, broth, and lemon juice. Bring the Marsala sauce to a boil and then reduce the heat to simmer for 10 minutes.

9

Add the chicken to the skillet, spoon the savory sauce and mushrooms over the chicken and cook for a few more minutes until the chicken is hot. Serve immediately!

Cooking Tips

If you want a thicker sauce consistency, mix 1 tablespoon of arrowroot or cornstarch with 1 tablespoon of water and stir it into the sauce.

01

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