MAKING CHICKEN MARSALA AT HOME JUST LIKE THE OLD COUNTRY / OLIVE GARDEN!

Ingredients

• 2 breasts Chicken Breast (skinless, boneless; each breast will be butterflied into two thin pieces)
• 1/2 cup All-Purpose Flour (for dredging; seasoned with salt and pepper)
• 1 tsp Salt (for seasoning flour)
• 1/2 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 2 tbsp Unsalted Butter (divided: 1 tbsp for noodles, 1 tbsp for sauce if needed)
• 8 oz Cremini Mushrooms (cleaned and sliced)
• 4 cloves Garlic (minced)
• 1 piece Shallot (finely diced; can substitute with 1/4 cup finely diced yellow onion)
• 2/3 cup Dry Marsala Wine (use a modestly priced bottle; optional substitute: dry sherry or port)
• 1 cup Chicken Stock (low‑sodium)
• 1/2 cup Heavy Cream (35% fat)
• 8 oz Egg Noodles (or any short pasta; cooked al dente)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Butterfly and Flatten Chicken

   Place each chicken breast on a cutting board, cut horizontally halfway through, open like a book, then place in a Ziploc bag and gently pound with a meat mallet or rolling pin until an even thickness of about 1/2 inch.

   Time: PT5M

2. Season and Dredge

   Mix the flour with salt and pepper in a shallow dish. Lightly coat each flattened chicken piece on both sides, shaking off excess.

   Time: PT3M

3. Heat Oil

   Add olive oil to the skillet and heat over medium‑high until it shimmers; test by sprinkling a pinch of flour—it should sizzle.

   Time: PT2M

   Temperature: Medium-high heat

4. Sear Chicken

   Place the chicken pieces in the hot skillet. Cook 3 minutes on the first side, then flip and cook another 3 minutes until golden brown.

   Time: PT6M

   Temperature: Medium-high heat

5. Rest Chicken

   Transfer the seared chicken to a plate and let rest while you build the sauce.

   Time: PT1M

6. Sauté Mushrooms

   Add a little more oil if needed, then add sliced mushrooms. Cook, stirring occasionally, until they release moisture and turn golden, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

7. Add Aromatics

   Stir in the minced garlic and diced shallot. Sauté until fragrant, about 45 seconds.

   Time: PT1M

   Temperature: Medium heat

8. Thicken with Flour

   Sprinkle the remaining flour over the mushroom mixture and stir to coat, cooking for about 1 minute to eliminate raw flour taste.

   Time: PT1M

   Temperature: Medium heat

9. Deglaze with Marsala

   Pour in 2/3 cup dry Marsala wine, scraping the browned bits from the pan. Let it reduce and thicken, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

10. Add Stock

    Stir in 1 cup chicken stock, bring to a gentle simmer, and let bubble for 2 minutes.

    Time: PT2M

    Temperature: Medium heat

11. Finish Sauce with Cream

    Add 1/2 cup heavy cream, stir, and simmer until the sauce thickens enough to coat the back of a spoon, about 1 minute.

    Time: PT1M

    Temperature: Medium heat

12. Return Chicken to Sauce

    Place the rested chicken back into the skillet, spoon sauce over it, and heat through for 2 minutes.

    Time: PT2M

    Temperature: Medium heat

13. Cook Noodles

    While the sauce finishes, bring a pot of salted water to a boil, add the egg noodles, and cook al dente according to package directions, about 8 minutes.

    Time: PT8M

    Temperature: Boiling

14. Butter Parmesan Noodles

    Drain the noodles, return to the pot, stir in 1 tbsp butter and 1/4 cup grated Parmesan until melted and glossy.

    Time: PT2M

15. Plate and Garnish

    Serve a mound of buttered noodles, top with a chicken piece, spoon extra sauce over, and garnish with chopped parsley and additional Parmesan if desired.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

20g

Fiber

3g