Olive Garden Chicken Marsala (Print Version)

# Ingredients:

→ Protein

01 - 1 ½ pounds chicken breasts (four 6-ounce portions), pounded to 1-inch thickness

→ Breading

02 - ¼ cup all-purpose flour
03 - 1 teaspoon salt, divided
04 - ¼ teaspoon black pepper

→ Sauce Base

05 - 2 tablespoons olive oil
06 - 2 tablespoons salted butter, divided
07 - 8 ounces baby bella mushrooms, sliced
08 - 4 garlic cloves, finely minced

→ Liquid Components

09 - ¾ cup dry Marsala wine
10 - ¾ cup chicken broth
11 - ½ cup half and half

→ Garnish

12 - 2 teaspoons fresh thyme
13 - Fresh parsley, finely chopped (for garnish)

# Instructions:

01 - Cut the chicken into four 6-ounce portions. Using a meat mallet, pound the pieces to an even 1-inch thickness.
02 - In a shallow bowl, whisk together the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Dredge the chicken in the flour mixture, ensuring each piece is evenly coated. Shake off any excess flour.
03 - Heat the olive oil and 1 tablespoon of the salted butter in a large skillet over medium heat. Once hot, add the chicken in a single layer, ensuring the edges don't touch. Cook for 4-5 minutes per side, or until the chicken is just cooked through.
04 - Remove the chicken from the skillet and add the remaining 1 tablespoon butter. Add the mushrooms and sauté for 2-3 minutes, then add the garlic and cook for 1-2 minutes more.
05 - Pour in the Marsala wine and broth. Scrape the bottom of the skillet to release any browned bits. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer for 10-15 minutes, or until the liquid reduces by half.
06 - Stir in the half and half, thyme, and ¼ teaspoon salt. Return the chicken to the skillet and simmer for 4-5 minutes, or until the chicken is heated through.
07 - Serve over mashed potatoes, pasta, or your favorite side dish with freshly chopped parsley, if desired.

# Notes:

01 - Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth to loosen the sauce.
02 - Marsala Wine: Use dry Marsala for the best flavor. Cooking wine works but lacks the same depth.
03 - Half and Half: For a creamy but light balance, use half and half. Heavy cream is richer, while regular or plant-based milk works for a lighter option.
04 - Mushrooms: Baby bellas (cremini) were used during testing for their rich flavor, but white button mushrooms work just as well for a milder taste.

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