Savory Chicken Marsala with Mushrooms
Indulge in this delightful Savory Chicken Marsala, inspired by the beloved dish from Romano's Macaroni Grill. This copycat recipe captures the essence of tender chicken breast sautéed to golden perfection, topped with a luscious mushroom and shallot sauce enriched with dry Marsala wine. Perfect for a weeknight dinner or a special occasion, this dish is not only stunning but also surprisingly simple to prepare, making it an ideal choice for both novice and experienced cooks. Serve it alongside a delicate bed of angel hair pasta for a complete meal that will impress your family and friends alike.
4
Servings
170
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast
1 lb (cut into 8 pieces)
ground pepper
to taste (for seasoning)
flour
as needed (for coating)
butter
6 tablespoons (divided)
olive oil
1 tablespoon (for frying)
mushrooms
1 cup (thinly sliced)
garlic clove
1 (minced)
shallot
1 (minced)
parmesan cheese
2 tablespoons (grated)
dry Marsala wine
6 tablespoons
chicken stock
2 tablespoons
Instructions
1
Preheat your oven to 275-300 degrees F (130-150 degrees C).
2
Place the chicken pieces between two sheets of waxed paper and gently flatten them using a meat mallet or rolling pin. Season each piece with salt, ground pepper, and coat with flour. Shake off any excess flour.
3
In a skillet, melt 3 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the chicken pieces in batches, frying for about 5 minutes on each side or until golden brown. Once cooked, remove the chicken and place it in a single layer on a shallow ovenproof pan. Keep warm in the preheated oven.
4
In the same skillet, add the remaining 2 tablespoons of butter, minced garlic, and shallot. Sauté until softened but not browned, about 2-3 minutes. Then, add the sliced mushrooms and cook for an additional 5 minutes until tender. Using a slotted spoon, transfer the mushrooms to the top of the warm chicken in the oven. Sprinkle grated parmesan cheese over the mushrooms.
5
Pour the Marsala wine and chicken stock into the skillet, scraping up any browned bits from the bottom of the pan. Increase the heat to high and boil the mixture rapidly until it has reduced by half, about 5-7 minutes. Finish by stirring in the last tablespoon of butter.
6
Remove the chicken from the oven and plate the pieces. Generously drizzle the Marsala sauce over the top before serving.
7
For a complete meal, serve the chicken alongside a small portion of angel hair pasta, allowing the rich sauce to complement the pasta as well.
Nutrition Information
9g
Fat
4g
Carbs
19.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Marsala?
It is a classic Italian-inspired dish featuring sautéed chicken breasts in a rich sauce made from dry Marsala wine, mushrooms, and shallots.
Which restaurant inspired this recipe?
This recipe is a copycat version of the popular Savory Chicken Marsala from Romano's Macaroni Grill.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What type of chicken is best for this dish?
The recipe calls for 1 lb of boneless skinless chicken breasts, cut into 8 pieces.
What is the recommended oven temperature for keeping the chicken warm?
Preheat your oven to between 275 and 300 degrees F (130-150 degrees C).
How should I prepare the chicken before cooking?
Flatten the chicken pieces using a meat mallet between waxed paper, then season with salt and pepper and coat with flour.
What kind of mushrooms should I use?
The recipe suggests using 1 cup of thinly sliced mushrooms.
What type of wine is required for the sauce?
You should use 6 tablespoons of dry Marsala wine.
How much butter is needed in total?
The recipe uses a total of 6 tablespoons of butter, added in different stages.
What is the purpose of the chicken stock in this recipe?
Two tablespoons of chicken stock are used alongside the wine to create the base of the reduction sauce.
How long should I fry the chicken pieces?
Fry the chicken for about 5 minutes on each side or until they reach a golden brown color.
What should I do with the mushrooms after sautéing them?
Transfer the sautéed mushrooms to the top of the chicken in the oven and sprinkle with parmesan cheese.
By how much should the Marsala sauce be reduced?
The wine and stock mixture should be boiled rapidly until it has reduced by half, which takes about 5 to 7 minutes.
What is the best way to serve Chicken Marsala?
It is best served over a bed of angel hair pasta so the rich sauce can complement the noodles.
How many calories are in one serving?
There are approximately 170 calories per serving.
What is the protein content of this dish?
Each serving provides about 19.5 grams of protein.
How much fat is in a serving of this chicken?
There are 9 grams of fat per serving.
Is this recipe high in carbohydrates?
No, it is relatively low in carbs, containing only 4 grams per serving.
What aromatics are used in the sauce?
The sauce is flavored with one minced garlic clove and one minced shallot.
Do I need to use olive oil?
Yes, 1 tablespoon of olive oil is combined with butter to fry the chicken.
When do I add the parmesan cheese?
The grated parmesan is sprinkled over the mushrooms while they rest on the chicken in the oven.
How do I handle the browned bits in the skillet?
Scrape up the browned bits from the bottom of the pan while adding the wine and stock to incorporate that flavor into the sauce.
What is the final step for the sauce before serving?
Finish the sauce by stirring in the final tablespoon of butter after the liquid has reduced.
Is this recipe suitable for beginners?
Yes, the recipe description notes it is surprisingly simple and ideal for both novice and experienced cooks.
Can I substitute the dry Marsala wine?
While Marsala is essential for the specific flavor profile, dry sherry is sometimes used as a substitute, though it will change the taste.
Should I shake off excess flour from the chicken?
Yes, you should shake off any excess flour after coating to ensure a light, even crust.
What category does this recipe fall under?
This recipe is categorized under Chicken Breast dishes.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Does the recipe include sugar or fiber?
The provided nutritional data indicates that sugar and fiber content are not specified or are negligible.
What kind of flour should be used?
The recipe specifies using flour 'as needed' for coating; standard all-purpose flour works best.