Thursday, April 7, 2016

Quick & Easy Chicken Marsala Recipe (Maggiano's Inspired)

So for those of you who don't know the story, my husband and I's first date was at Maggiano's Little Italy Italian Restaurant! Fast forward about 2 years and he proposed to me at the very same place! So I guess you could say that anything Maggiano's or Italian is like a little reminder of that first date where we practically fell head over heels for each other, right from the start. 

But rather than bore you with my love story, let's just cut to the chase and I'll give you this delicious "Maggiano's Chicken Marsala Copycat Recipe" that my husband and I found!

  • Makes:  4 servings


1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
½ pound button mushrooms (whole or sliced)
¼ cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil


In large, shallow bowl, mix flour with garlic powder, salt, pepper and Parmesan. Cover both sides of chicken breasts in the seasoned flour and shake off excess. (I actually grabbed a large freezer Ziplock bag, threw all the ingredients into the bag and tossed the chicken breasts in it until they were all covered in the flour mixture... less mess and one less dish to wash)
In large sauté pan, heat oil about 20 seconds over medium-high heat. Add chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4 minutes per side or until cooked through. Remove chicken from pan and set aside.
To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.
Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5 minutes or until sauce thickens enough to coat back of a spoon. Season with salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter; mixing until combined.
Place chicken breasts on individual serving plates and top with sauce.

*This is a great dish to make with spaghetti noodles. When everything is cooked, just throw the chicken on top of your heap of pasta and then top everything with the mushroom sauce! Then you've got your own Maggiano's Italian dinner at home! 
Just click here for more of my favorite recipes, including stuffed portabella mushrooms, skinny crock pot enchilada soup and honey dijon and garlic salmon... just to name a few! ;)


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Instagram: @Motivating_Fitmom  and @Crystal_Chelle

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