Chicken marsala is a classic Italian American dish that I used to always get at Olive Garden. In fact, it was the only entree I ordered from there. I haven't been there in YEARS and I won't be returning (no offense to anyone who still dines there). I also went through a phase of not liking mushrooms. Now that I've grown up and started enjoying mushrooms again, I've decided to make my own super easy chicken marsala. I feel like chicken marsala needs the mushrooms and making it without them would be doing the dish a complete disservice. It's also fast to make so it's perfect for making when you get in from work and don't want to be in the kitchen forever.
Let's Get Cooking!
- 2 boneless skinless chicken breasts
- 1/3 cup flour
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 tbsp olive oil divided
- 8 oz sliced mushrooms
- 1 tsp minced garlic
- 1 tbsp flour
- 1 cup marsala wine
- 1 cup chicken broth
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- Slice each chicken breast in half so that there are 4 pieces.
- Mix together flour, salt, pepper, onion powder, and garlic powder. Dredge each piece of chicken in the mixture.
- Heat 2 tbsp of olive oil in a skillet and cook chicken on each side for 4 minutes. Remove chicken and put to the side.
- Add 1 tbsp olive oil and cook mushrooms for 8 minutes. Next, add garlic and cook for 30 seconds until fragrant. Add flour and cook for 1 minute. This will help with a slightly thicker sauce.
- To the skillet, add marsala wine, chicken broth and herbs. Bring to a boil and add chicken to heat through.