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cheesecake factory chicken marsala

Cheesecake Factory Chicken Marsala Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1.5 lbs), halved and pounded thin
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp butter, divided
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Pound the chicken breasts to 1/4 inch thick, season with salt and pepper, and dredge in the flour.
  2. Sear the chicken in butter and olive oil over medium-high heat, about 4 minutes per side, until it reaches 165°F (74°C), then set aside.
  3. Sauté the mushrooms in the remaining butter for about 6 minutes, then stir in the garlic for 30 seconds.
  4. Deglaze with the Marsala wine, simmer with the chicken broth for 6 to 8 minutes, then stir in the cream and simmer 2 more minutes until thickened.
  5. Return the chicken to the pan, warm through for 2 minutes, and plate with the sauce and parsley spooned on top.

Notes

Have all your ingredients prepped before you start cooking, since the searing and sauce come together fast once the pan is hot. If you want extra sauce for pasta on the side, double the broth and cream and simmer a couple of extra minutes to thicken it back up.