Cheesecake Factory Chicken Marsala Recipe
If you're craving a delicious Italian-inspired dish, look no further than the Cheesecake Factory Chicken Marsala recipe.This classic recipe is sure to be a hit at your dinner table, featuring tender chicken breasts cooked in a flavorful Marsala wine sauce with mushrooms and garlic.
Equipment
- 1 Plate
- 1 Large skillet
Ingredients
- Skinless boneless chicken breasts, cut into thin cutlets or pounded flat
- Salt and black pepper for seasoning
- All-purpose flour for dredging
- 1 tbsp unsalted butter
- 8 oz brown button mushrooms halved or thickly sliced if very large
- 1/2 tsp onion powder
- 2 garlic cloves minced
- 3/4 cup dry Marsala wine not sweet
- 3/4 cup reduced-sodium chicken stock
- 1/2 cup heavy whipping cream
- 2 tbsp finely chopped parsley for garnish
Instructions
- First, take your skinless, boneless chicken breasts and either slice them into thin cutlets or pound them flat.Season both sides of the chicken pieces with salt and black pepper
- Place some all-purpose flour on a plate.Dredge each chicken piece in the flour, shaking off any excess.Heat the unsalted butter in a large skillet over medium heat.Once it has melted, add the chicken in batches, being careful not to overcrowd the pan.Cook the chicken until it becomes golden brown on each side, ensuring it's cooked through, which should take about 3-5 minutes per side.Set the cooked chicken aside.
- Add the halved or thickly sliced brown button mushrooms in the same skillet.Cook them over medium heat until they release their juices and begin to brown.Add the onion powder and minced garlic, cooking for an additional 1-2 minutes.
- Carefully pour the dry Marsala wine into the skillet with the mushrooms, scraping up any browned bits from the bottom.Allow the mixture to simmer for about 2 minutes.Add the reduced-sodium chicken stock, then let the sauce simmer for another 5-6 minutes until it slightly thickens.
- Stir in the heavy whipping cream and let the sauce continue to simmer and thicken.Taste and adjust the seasoning as needed.
- Once the sauce has reached your desired consistency, return the cooked chicken to the skillet, nestling the pieces into the mushroom wine sauce.Cook for another 2-3 minutes until the chicken is warmed and absorbs some delicious sauce
- Plate the flavorful chicken, spooning extra mushroom wine sauce on top.Sprinkle finely chopped parsley over the chicken to add a pop of color and freshness.Your Cheesecake Factory Chicken Marsala is now ready to enjoy.Pair it with some mashed potatoes or pasta for a hearty and satisfying meal.
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