Cheesecake Factory Chicken Marsala Recipe
Cheesecake Factory Chicken Marsala is a popular Italian-American dish consisting of chicken breast cooked in marsala wine sauce with mushrooms and garlic. This classic recipe has its origins in the city of Marsala, Sicily which is where marsala wine was first produced. The flavorful combination of sweet marsala wine, savory chicken, and earthy mushrooms makes this dish a delicious, satisfying meal.
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Servings: 4 people
Calories: 450kcal
Equipment
- wooden spoon
- Tung
- knife
- Measuring Cup
- Measuring spoons
- Serving plate
- large skillet
Ingredients
- 1 1/4 lbs chicken breast
- 1/2 tsp of SaltSalt or to taste
- 1/4 cup of all-purpose flour for dredging
- 1/4 tsp of black pepper or to taste
- 2 tbsp of olive oil
- 1 tbsp of unsalted butter
- 8 oz brown button mushrooms halved or sliced if very large
- 1/2 tsp of onion powder
- 2 garlic cloves, minced
- 3/4 cup dry marsala wine
- 3/4 cup chicken stock reduced-sodium
- 1/2 cup heavy whipping cream
For Garnish:
- 2 tbsp parsley finely chopped
Instructions
- Start off by slicing 8 ounces of brown mushrooms into thick slices and keeping them aside. Mince two large garlic cloves and finely chop 2 tablespoons of fresh parsley, reserving some to garnish later. Cut each chicken breast in half lengthwise so you have 4 equal cutlets.
- Next, place the chicken between plastic wrap and gently pound or hammer until the cutlets are about 1/3″ thick. Now season each side of the chicken with a mixture of 1/2 teaspoon salt and 1/4 teaspoon pepper, then lightly dredge them in some flour.
- Now it’s time to heat up a large, heavy-bottomed pan over medium heat and add butter and olive oil. Once the butter and olive oil are hot, add the chicken to the pan and cook until both sides turn golden brown and it’s cooked through (approximately 3-4 minutes per side). If needed, add more oil to the pan along with the mushrooms and sauté until all of the excess liquid has evaporated and they’ve turned golden brown.
- Then add the onion powder and garlic cloves, stirring for an additional 30 seconds until fragrant. Pour in the Marsala wine, continuing to stir while cooking until most of the liquids have reduced (about 4-5 minutes).
- Next, slowly stream in the chicken stock and heavy cream, reducing the heat to a simmer so it can thicken (an additional 4-5 minutes). Taste the sauce and season with more salt if needed.
- Return the cooked chicken to the pan, then sprinkle on some freshly chopped parsley. Spoon the delicious creamy Marsala sauce overtop and cook until everything is heated through and the sauce has thickened to your liking!
Notes
• Make sure the chicken cutlets are pounded thin so that they cook evenly.
• Always use reduced-sodium chicken stock to avoid a dish that is overly salty.
• If you don’t have marsala wine, you can substitute with white wine or sherry.
• For an even richer sauce, use full-fat whipping cream instead of heavy whipping cream.
• If you find the sauce too thick, add a splash of chicken stock or water to thin it out.