Chicken Marsala Recipe (Cheesecake Factory Copycat)
Make this restaurant quality dish in your own kitchen with this easy recipe!
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1 lb. bowtie pasta
- 8 oz. mushrooms sliced
- 1 cup dry marsala wine
- 1 cup chicken broth
- 1/2 cup + 1 Tbsp. all purpose flour
- 1/2 cup heavy cream
- 3 cloves garlic minced
- 4 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 2 tsp. salt divided
- 3/4 tsp. black pepper divided
- fresh parsley garnish, optional
Instructions
- Cook and drain pasta according to package directions for al dente. Set aside.
- Combine 1/2 cup of flour, 1 tsp. of salt and 1/4 tsp. pepper in a shallow bowl.
- Heat olive oil with 2Tbsp. of butter in a large skillet over medium heat.
- Dredge the chicken in the flour mixture and place it into the pan. Cook chicken until it's browned on both sides and cooked through the center, about 7-8 minutes per side. Remove from pan.
- Add the remaining butter. Stir in 1 Tbsp. of flour, 1 tsp. of salt, 1/2 tsp. of pepper and the sliced mushrooms. Cook until the mushrooms have softened and released liquid.
- Stir in the garlic and cook until sizzling.
- Pour in the wine. Bring to a boil over medium-high heat, scraping any browned bits off the bottom of the pan. Reduce heat and simmer until the liquid is reduced by half.
- Stir in the cream and chicken broth. Bring to a boil, then reduce heat to low. Put the chicken back into the pan and simmer 15 minutes.
- Serve the chicken and sauce over pasta.
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