Olive Garden Chicken Masala

• Meat

  • 4 Chicken breast, boneless skinless halves

• Produce

  • 1 cup Mushrooms, fresh
  • 1 Onion, medium
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/4 cup Cake flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine, dry

Found on copykat.com

Description

Ingredients

• 1/4 cup cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup oil
• 4 tablespoons (1/2 stick) butter
• 4 boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced thin (optional)
• 1/2 cup dry Marsala wine

Directions

• Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through. Note I personally love chicken Marsala with onions, but if you don’t, they are optional.