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Romanos Macaroni Grill Chicken Marsala

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Ingredients

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	1 lb boneless skinless chicken breast, cut into 8 pieces
	ground pepper
	flour, for coating
	6 tablespoons butter
	1 tablespoon olive oil
	1 cup mushroom, thinly sliced
	1 garlic clove, minced
	1 shallot, minced
	2 tablespoons parmesan cheese, grated
	6 tablespoons marsala wine, dry not sweet
	2 tablespoons chicken stock

Nutritional information

852.2

Calories

440 g

Calories From Fat

48.9 g

Total Fat

25 g

Saturated Fat

241.7 mg

Cholesterol

679.8 mg

Sodium

10.1 g

Carbs

0.4 g

Dietary Fiber

2.8 g

Sugars

52.4 g

Protein

282g

Serving Size

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Romanos Macaroni Grill Chicken Marsala

Name: Romanos Macaroni Grill Chicken Marsala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4
Cuisine: American
Ingredients: : 1; : 6; : 1; : 1; : 1; : 1; : 2; : 6; : 2

Features:

Cuisine:

American

I tripled this recipe to feed a group visiting from out of town. They thought it was wonderful! My mom bought the ingredients for me and accidentally bought sweet Marsala (my fault, I didn't specify). However, I added some extra chicken stock and a bit of soy sauce to help balance out the sweeter wine, and it was fine. I did add a little cornstarch to thicken it because I was worried it would be too sticky sweet if I allowed it to thicken solely through reduction. My only complaint is that we were a little short on sauce; people were putting it on the buttered noodles I served with the dish. I would definitely make half again as much sauce next time.

50 min
Serves 2
Easy

Ingredients

Directions

Romano’s Macaroni Grill Chicken Marsala, My favorite meal is Chicken Marsala from the Macaroni Grill This is a copycat recipe that I received from recipelink and it is truly wonderful and surprisingly easy too , I tripled this recipe to feed a group visiting from out of town They thought it was wonderful! My mom bought the ingredients for me and accidentally bought sweet Marsala (my fault, I didn’t specify) However, I added some extra chicken stock and a bit of soy sauce to help balance out the sweeter wine, and it was fine I did add a little cornstarch to thicken it because I was worried it would be too sticky sweet if I allowed it to thicken solely through reduction My only complaint is that we were a little short on sauce; people were putting it on the buttered noodles I served with the dish I would definitely make half again as much sauce next time , Turned out Awesome! Thanks so much

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Steps

1 Done	Place Chicken Pieces Between Waxed Paper and Flatten. Dust Each Piece With Salt, Pepper and Flour. Shake Off Surplus.
2 Done	Melt 3 Tablespoons Butter and the Oil in Skillet and Fry Chicken in Batches on Medium Heat For About 5 Minutes Each Side.
3 Done	Remove Chicken from Pan and Arrange in a Single Layer in Shallow Ovenproof Pan. Put in Low Oven (275-300 Degrees) to Stay Warm.
4 Done	Add 2 Tablespoons Butter, Garlic and Shallot to Skillet and Saute (do not Brown) For a Few Minutes Until Soft. Add Mushrooms and Saute About 5 Minutes. Use Slotted Spoon to Lift Mushrooms Out of Skillet and Arrange on Top of Chicken Breasts. Sprinkle With Cheese and Put Back in Oven Until You Finish Next Step.
5 Done	Pour Marsala Wine Into Skillet Along With Chicken Broth and Remaining 1 Tablespoons Butter and Boil Rapidly Until Reduced by Half. Remove Chicken from Oven, Plate It and Pour Wine Mixture Over the Chicken Breasts.
6 Done	I Served the Breasts Along With a Small Portion of Angel Hair Pasta on the Plate.