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Nutrition Facts
Serving Size 1 (564g) Recipe makes 2 servings
Calories 845
Calories from Fat 412		(48%)
Amount Per Serving		%DV
	Total Fat 45.9g	70%
	Saturated Fat 24.5g	122%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.1g
Cholesterol 228mg		76%
Sodium 505mg		21%
Potassium 981mg		28%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 0.4g	1%
	Sugars 2.6g
Protein 56.7g		113%
detailed view... how is this calculated?

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Romano's Macaroni Grill Chicken Marsala

Recipe #226541 | 30 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Irish Rose
May 7, 2007

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.

SERVES 2 -4 (change servings and units)

Ingredients

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

Directions

1
Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
2
Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
3
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
Add 2 tablespoons butter and garlic 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
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
I served the breasts along with a small portion of angel hair pasta on the plate.

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Featured Reviews for This Recipe

From: Dr. Jenny

On Sep 3, 2008

Very nice chicken marsala dish. Easy to prepare and it had a nice flavor. Although we liked it, I felt there was something missing when compared with some of the other marsala dishes I've reviewed. I think it could be the proportion of marsala and chicken stock which differs a bit from the other recipes I've reviewed using veal. We served the chicken over angel hair pasta and grated fresh parmesan reggiano cheese over the top. Thank you for a nice meal.

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From: Lvs2Cook

On Oct 26, 2007

We loved this recipe! I have never been to a Macaroni Grill so I can't compare it but I have had chicken marsala before and this version was delish. I made as posted except to leave out the shallot (didn't have one on hand) and I doubled the sauce. I served over rice. There wasn't a bit left. Thanks for posting a keeper!

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From: loof

On Oct 23, 2007

This was fabulous! Wonderful tender chicken in a rich mushroom sauce - and really pretty easy to make. I used a little more wine and a few more mushrooms than called for just because I had them and we love them! I served with angel hair pasta and ceasar salad and we enjoyed every bite!

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From: Cookin'Diva

On May 17, 2007

This is an incredibly flavorful dish. I cut down on the butter by half and it was still very rich. Have to admit, I was licking the plate to make sure I'd gotten every drop of the incredible sauce. Beware....your stove top will be very very messy when you are done, due to the spattering when the chicken is browning.

5 people found this review helpful

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