Chicken Marsala

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.

Chicken Marsala serving

Ingredients:

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 mushrooms)

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 so.

Sweet Marsala wine (one cup) [Note: Marsala comes in sweet and dry varieties; I use the sweet variety.]

Directions:

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 sauce.)

When the water is heated, mushrooms sliced, and chicken coated you can start.

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.)

Dish and serve.

Lower Fat:

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.

Notes:

Make lots; it's good the next day for lunch.

Diverse Info | Travels | Recipies | Aesop's Fables | Rosary