MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Copycat Olive Garden Chicken Marsala
 Categories: Poultry, Mushrooms, Vegetables, Cheese, Wine
      Yield: 6 Servings

    1/4 c  Oil
  1 1/2 lb Chicken breasts; boneless,
           - skinless, butterflied,
           - pounded 1/2" thick
           Salt and pepper
    1/2 c  A-P flour
      2 tb Olive oil
      8 oz Fresh white or cremini
           - mushrooms; thin sliced
      2 cl Garlic; minced
  1 1/2 c  Marsala wine
      1 oz Dried porcini mushrooms
    1/2 c  Chicken broth
  1 1/2 tb Brown sugar; packed
      1 tb Dijon mustard
      1 tb Worcestershire sauce
      1 tb Butter
           Parsley; fresh chopped,
           - to serve
           Parmesan cheese; grated,
           - to serve

  Heat canola oil in a large skillet over medium heat. Season both
  sides of chicken breasts with salt and pepper; dredge with flour to
  coat. Dust off excess flour.

  Add chicken to the skillet; cook 3 to 4 minutes or until golden on
  one side; flip. Cook until bottom is golden brown and chicken is
  fully cooked, another 4 to 5 minutes. Remove; set aside on a paper
  towel-lined plate.

  Add olive oil to the skillet; heat to medium. Add mushrooms; cook
  until softened, about 3 minutes. Add garlic; cook 30 seconds, until
  fragrant. Deglaze the pan with Marsala wine; add dried porcini
  mushrooms, if desired. Bring sauce to a boil; reduce heat to a
  simmer. Cook until wine is reduced by half and dried mushrooms are
  tender. Whisk in chicken broth, brown sugar, mustard, and
  Worcestershire; season to taste with salt and pepper. Stir in
  butter until melted. Return chicken to the skillet; keep warm over
  low heat until ready to serve. Garnish with chopped parsley and
  Parmesan cheese.

  Recipe by Lauren Habermehl, Pewaukee, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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