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Cheesecake factory marsala copycat recipe

Cheesecake Factory Marsala Recipe

Linda Cain
When it comes to enjoying a rich dish like Cheesecake Factory Marsala, pairing it with the right beverage can elevate your dining experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 500 kcal

Equipment

  • Large skillet

Ingredients
  

  • 1½ lb / 700 g boneless skinless chicken breasts, pounded to ¼-inch thickness (refer to notes)
  • 1/3 cup / 40 g / 1.4 oz all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • For the Butterfly Pasta:
  • 1 lb / 450 g butterfly-shaped pasta
  • 1 teaspoon salt
  • 4 tablespoons / 60 g / 2 oz unsalted butter cut into cubes
  • 1 garlic clove finely minced
  • 1 tablespoon unsalted butter
  • 1 package 8 oz / 240 g Cremini mushrooms, thinly sliced
  • 3 shallots finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup / 240 ml / 8 fl oz dry Marsala wine
  • 1 cup / 240 ml / 8 fl oz low-sodium chicken broth or stock
  • ½ cup / 120 ml / 4 fl oz heavy cream
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme for aromatic depth
  • ½ teaspoon crushed red pepper flakes for a mild heat

Instructions
 

  • Start by flattening the chicken breasts. This ensures even cooking. Season the flour with salt, garlic powder, and pepper. Dredge each piece of chicken in the seasoned flour, shaking off any excess.
  • Heat the butter and olive oil in a large skillet over medium heat. Add the chicken in batches, making sure not to overcrowd the pan. Sear until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
  • In the same skillet, add butter, then the sliced mushrooms and shallots. Sauté until browned, about 5 minutes. Stir in the garlic and cook for an additional minute.
  • Sprinkle the flour over the mushroom mixture, stirring constantly for about two minutes. Gradually pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Allow it to simmer.
  • Once the wine has cooked down a bit, add chicken broth and let it reduce slightly. Finally, stir in heavy cream along with the salt and pepper. Cook until the sauce thickens.
  • Return the chicken to the skillet, coating each piece thoroughly in the sauce. Cook on low heat for about 5 minutes until warmed through.
  • Garnish the dish with fresh parsley and serve hot over pasta or with crusty bread to soak up that delicious sauce.

Notes

  • Pound the Chicken Evenly: This ensures uniform cooking and prevents drying out.
  • Mushroom Variety: Use a mix of mushrooms for added depth, like shiitake or portobello.
  • Marsala Wine: Opt for a decent-quality wine; the flavor will reflect in the dish.
  • Broth Swap: For richer flavor, use homemade chicken stock if available.
  • Make Ahead: The Marsala sauce can be prepared a day in advance and rewarmed before serving.

Nutrition

Calories: 500kcal
Keyword Cheesecake factory marsala recipe
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