Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Chicken Marsala



CHICKEN MARSALA
Maggiano's Little Italy Copycat Recipe

Serves 4

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


Chicken: In large, shallow bowl, mix flour with garlic powder, salt, pepper and Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess. 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.

Sauce: To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and saute, 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.


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