If you search, the Internet has a significant number of copies of a recipe
that is supposed to be the Olive Garden version of Chicken Marsala. I've tried
it and love the Olive Garden version...the circulating recipe is not from
the Olive Garden. But, I've used the recipe as a base, done some experimenting
and here is the result. It's not Olive Garden but I like it as well.
Ingredients listed are for cooking one large chicken breast. Scale accordingly.
- Chicken breast (large)
- Mushrooms (about one or two cups sliced depending on how much you like
- Angel Hair spaghetti (or other pasta)
- Spices: Garlic powder, Mrs. Dash, Paprika, Italian Seasoning
- Flour to bread chicken (I use Bisquick). About two heaping spoonfuls or
- Sweet Marsala wine (one cup) [Note: Marsala comes in sweet and dry varieties;
I use the sweet variety.]
- Preheat water for the angel hair spaghetti if that's what you will be having
with this meal. You want the water ready for the angel hair at a certain
point in the chicken preparation. Timing will be important to have everything
come together correctly.
- Prepare the chicken breast(s). What you want are chicken pieces that are
about a quarter inch thick. You can pound a breast down to that thickness
if you wish. I prefer to use a partically thawed breast from the freezer
and slice it to the proper thickness. This produces two or three slices
from a typical large breast. It's easier to slice the breast if it's still
partially frozen; it doesn't slide around as much.
- Mix the dry ingredients and coat the chicken pieces. Coat them well and
completely. I find the natural juice in the chicken as it further defrosts
is sufficient but you can use an egg wash if you need to or want to but
be aware it will change the taste. Reserve some of the coating mix to later
thicken the sauce. (You might want to reserve the mix before coating to avoid
contamination by raw chicken juices even though you will be cooking the thickened
- When the water is heated, mushrooms sliced, and chicken coated you can
- Using medium high heat in a large skillet fry the chicken pieces for two
minutes until the first side is browned. You should not need more than two
minutes for this.
- Turn the chicken pieces over. Directly add the mushroom slices around the
sides of the chicken. Cook another two minutes.
- After the two minutes stir the mushrooms and then add the Marsala wine.
Cover and turn the heat down. Simmer for ten minutes. When you've got the
cover on put the angel hair in the spaghetti water to cook for eight to ten
minutes depending on how "done" you like your pasta.
- After the ten minutes your pasta is done and the Chicken Marsala is ready
to finish. Drain the pasta and set aside. Uncover the chicken and stack the
chicken pieces up in one side of the skillet. Slowly add the reserved coating
mix, stirring constantly. This is to thicken the sauce. Add the amount you
need to thicken the sauce to the degree you want. Stir constantly to minimize
clumping. (Note: if you want to minimize clumping put the coating mix into
a jar, add a bit of water, close and shake until a thick mixture results.
Add this slowly to thicken the sauce.)
- Use as little fat as possible and skinless chicken breasts in the preparation.
Make certain what fat you do add is Olive Oil. The recipe itself contains
only the fat that might be in the ingredients used.
- Make lots; it's good the next day for lunch.
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Tom Simondi, All Rights Reserved