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Hi everyone, this is Stephanie Manley with CopyKat.com and you might wonder if Olive
Garden is my favorite restaurant. Well, it is. So today we are going to do the Chicken
Marsala from the Olive Garden and this requires a special ingredient. And if you don't drink
wine, I don't think you can really make this dish without it tasting well.
So my big tip on Marsala wine is buy the dry kind. One of my worst cooking mistakes ever
was making this dish with a sweet wine. When I say sweet, we're talking honey sweet. That
was my biggest cooking mistake ever or at least over the last ten years, so dry Marsala
wine here.
This recipe is pretty easy to make. I have just a few simple things in here. We have
flour, a little bit of oregano. We have salt and pepper, that's what we're going to dredge
the chicken in. Then we have chicken breast. We're going to cook it in a combination of
oil and butter because it tastes great. And we're going to finish it with a wonderful
sauce of mushrooms in Marsala wine. So let me show you what you need to do to get started
on this recipe.
Okay, the first thing that we need to do is we need to go ahead and season up our flour.
And I am going to add my oregano. I'm going to add some salt and some pepper to this flour.
This will help season it up really nice. We're just going to stir this in. So we're just
going to dredge the chicken in. And you know you should never touch raw chicken with your
hands and cross contaminate it. So I like to use a fork so I'm not actually touching
the raw chicken. So we're just going to dredge our chicken in the flour, get it nice and
coated. We're going to let it rest for a couple moments and then we'll cook it.
So this recipe requires fresh mushrooms and I'm going to show you a little tip in cleaning
mushrooms. Just take a couple of paper towels, wet them down and just dust off the dirt that's
on the mushrooms. Sometimes there's just a little bit of soil that they grow in that's
on there. Generally not much. This is a lot better than actually running the mushrooms
under the water and scrubbing them. Then your mushrooms stay nice and intact. So again,
just rub them off.
Alright. So when you actually cut the mushrooms, before you cut them, I just want you take
the stem and just pop it out and put it to the side. You could make a broth out of these
mushrooms if you're ever just making some beef stock or something, these are great for
stocks. They're a little tough to eat, so we go ahead and just pop these out. You can
see it's really easy to do. Alright. And then we're just going to go ahead and slice these
into nice, small slices.
Okay, so it's time to cook the chicken. We are simply going to pour the oil in the pan
and let it get hot which should just take a couple of seconds and then we're going to
put the chicken into the pan. Okay. So now we're just going to simply lay our chicken
in the pan and we're going to let it cook until it gets nice and golden brown on one
side and then we're going to flip it over and cook up some more chicken.
So after about three to four minutes, go ahead and try to turn your chicken over. It should
be nice and golden brown and if it is, turn it over and we'll let it cook for another
three to four minutes on the other side. And at this time go ahead and add in your mushrooms.
So when the chicken is brown on the second side, go ahead and take it out of the pan
for a second. Use a clean fork when you do it. You don't want to cross contaminate with
your other fork. And we're just going to stir around these mushrooms for a second. And the
next thing I'm going to do is I'm going to go ahead and add in some wine. I'm going to
add in the Marsala wine. I'm going to add about a half cup in. And I wanted to just
kind of get the brown bits that are on the bottom of the pan and I want to kind of stir
those off of the bottom of the pan. That's where all the great flavor is.
Now, it's actually interesting. When you actually cook with wine, most of the alcohol doesn't
really cook out of it. Most of it actually stays in, so if you can't have alcohol I don't
advise doing this. So once this cooks for just a couple of seconds here, we're going
to go ahead and add in the butter and when we do, this is going to make a nice thick
sauce that we're going to pour over the chicken.
Alright. So our sauce is thickened and ready to go and just before serving this, you want
to spoon on a little bit of the mushroom sauce. See how fantastic it is? You could serve this
up, it would be great with some mashed potatoes or even some cooked pasta. But there you go,
there is the Olive Garden Chicken Marsala. This comes from one of my favorite restaurants.
So please be sure to give me a big thumbs up if you like Olive Garden recipes and leave
me a comment. Tell me what recipe you'd like to see me cook next. Thanks for watching.