Chicken Marsala Recipe (Olive Garden Copycat)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Servings
8 servings
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Calories
708 kcal
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Course
Main Course
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Cuisine
American
Chicken Marsala Recipe (Olive Garden Copycat)
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You will love my version of Olive Garden's Chicken Marsala with fettuccini. Serve this meal family-style on a large platter.
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Ingredients
- ½ cup 1 stick butter, divided
- 2 pounds chicken tenders
- 2 cloves minced garlic
- 3 cups fresh spinach
- 8 ounces cremini mushrooms or sliced button mushrooms
- 1 ½ cups marsala wine
- 2 teaspoons chicken bouillon I used Better Than Bouillon – roasted chicken flavor
- 12 ounce Fettuccine pasta prepackaged or homemade pasta
- 1 ½ cups heavy cream
- 8 ounces panko or breadcrumbs
- 3 eggs large
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Parsley for Garnish
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Instructions
- Bring a large stockpot of water to a boil and cook pasta according to package directions. When the pasta is ready, drain all but ¾ cup of the pasta water and set aside separately from the pasta.
- Season chicken with ½ teaspoon salt and ½ teaspoon black pepper and whisk eggs in a separate small bowl.
- Lightly dredge the chicken tenders in flour, then dip in the egg and dredge in the Panko (or breadcrumbs). Set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 1/3 of the chicken to the skillet (don't crowd the chicken) and fry until golden brown about 3-4 minutes per side. Remove the chicken from the skillet and place on a plate until needed. You will need to repeat frying the chicken an additional 3 times adding another 2 tablespoons of butter to the skillet with each addition of chicken.
- Keep the drippings from the chicken in the skillet and add the remaining 2 tablespoons of butter.
- Add the minced garlic and sliced mushrooms and fry on a medium-high heat until mushrooms are golden brown. Season with salt and pepper to taste.
- Remove the mushrooms from the skillet and set aside.
- Add the marsala to the skillet and bring to a boil for about 3 minutes (to burn off the alcohol). Whisk in the heavy cream, reserved pasta water, and chicken bouillon. Let the mixture simmer for 5 minutes until smooth and slightly thickened.
- Add the pasta, mushrooms, and spinach to the sauce and stir until just combined.
- Place the chicken tenders on top of the pasta and let simmer for 5 minutes until heated through.
- Transfer pasta to a large serving platter, spooning the chicken with any remaining marsala sauce over top. Garnish with parsley.
Notes
- How to make this dish lower in carbs:
- Serve over a bed of zoodles or any other pasta alternative. You can also dredge your chicken in almond flour, and crushed pork rinds instead of bread crumbs. Turn the heat to medium so the almond flour does not burn.
Nutrition Information
Show Details
Calories
708kcal
(35%)
Carbohydrates
52g
(17%)
Protein
36g
(72%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
251mg
(84%)
Sodium
432mg
(18%)
Potassium
843mg
(24%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2216IU
(44%)
Vitamin C
5mg
(6%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 251mg | 84% |
| Sodium | 432mg | 18% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2216IU | 44% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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