Last updated on November 2nd, 2022
Chicken and wine are always a good combination. Adding a few mashed potatoes and asparagus can delight your taste buds, too.
This is precisely what the Cheesecake Factory’s chicken marsala is all about. The chicken is full of flavors, and the glass of wine adds a dash of elegance to the taste of the meal, leaving you utterly satisfied.
This article will cover the recipe for Cheesecake Factory’s chicken marsala and include a few tips to help you make it truly unique.
Main Ingredient of This Recipe
The main ingredient of this recipe is Marsala wine. It is produced in Marsala city near Italy and is considered one of the best cooking wines. If you can’t get a hold of this wine, you can always use grape juice with brandy to create a substitute. However, for the best results, you should grab Marsala. It is available online and in many superstores that offer cooking materials.
It is also, luckily, a fortified wine which means it won’t go bad. The taste is nutty, with brown sugar flavor and a small hit of dried fruits. It is fortified in brandy, so it might have a bit more concentration than your typical wines. While you can also drink it, we recommend keeping this only for cooking.
Chicken Marsala Recipe
- Preparation Time: 15 minutes
- Serving: Four people, but you can add more chicken pieces and change the number of ingredients based on the chicken.
- Cook Time: 30-35 minutes, based on how slowly you fry the chicken.
The choice of chicken depends on you, but we recommend getting chicken breasts that are boneless and skinless. You can opt for sliced cutlets (ultra-thin) readily available in supermarkets. However, we recommend getting chicken breasts and pounding them. Pounding makes the meat tender, and the cooked product will instantly melt in your mouth.
Alternatively, you can grab chicken tenderloins if you don’t want to go through all the hassle. Here is the ingredient list you need for this recipe.
- Four chicken breasts (boneless and skinless), around 1 ½ pound, will be enough
- Flour (all-purpose for edging)
- Black pepper (freshly ground for enhanced taste)
- Kosher salt
- Extra virgin olive oil (a quarter of a cup will do, but you can add more or less)
- Prosciutto (optional but does a good job giving a distinct dry flavor to sweet chicken and wine). It is already thinly sliced, and you’ll need around four ounces
- Porcini mushrooms (eight ounces, make sure they are stemmed and halved)
- Marsala wine (half a cup will be enough, but you can alter it as you like)
- Chicken stock (half cup required, do not use more, or the chicken flavor will overcome all other flavors)
- Unsalted butter, as you are already using salt (two tablespoons)
- Flat leaf parsley (a quarter cup is enough, but they should be chopped)
Pound the Chicken
Start by pounding the chicken. To do this, wrap the chicken in a plastic bag, and use a flat meat mallet. Use a cutting board beneath it or place it on a flat, sturdy surface. The idea is to make the filets a quarter-inch thick, but since one cannot measure them precisely, pound them until you think the chicken is ready to cook quickly. Once done, leave the chicken and get ready to make some seasoning.
Grab a shallow platter – a small bowl will also do – and put the all-purpose flour in it. Add black pepper and salt as you like and mix it. Using a fork to mix is helpful if you can’t do it by shaking the bowl. Add a mild amount of salt and pepper if you are unsure how much would be optimal.
Heat the Oil
Grab a large skillet, pour the virgin olive oil, and heat it over medium-high flame. While the oil is getting hot, dredge both sides of the chicken breasts in the seasoning you made. Once the chicken is covered nicely, pick it up and shake it to remove the excess flour.
Fry the Chicken
Gently slip the chicken pieces into the oil, so the oil won’t spill. Fry each side for five minutes at most until it turns golden.
If the pan is not big enough, you can fry all the pieces at once or in batches. We recommend doing them in batches, as the first piece will give you an idea of how much time you need to fry the chicken perfectly. Use a large platter with a single layer to keep the chicken after frying.
Lower the heat as prosciuttos are thin and will burn quickly if the heat is strong. Add the prosciutto to the pan for a minute to spread some fat in the oil. After that, add the mushrooms and sauté; wait till they are brown and have no moisture left. You’ll get the idea when the pieces shrink and feel a bit harder than before. Once done, remove them from the pan and season them with salt and pepper.
The next step is to add the Marsala to the pan. Boil it for 10-20 seconds, so the alcohol is removed. Alcohol has a low boiling point, so it won’t take long to evaporate, leaving the juice behind. Gently add the chicken stock to the pan and simmer it for a minute or more. Stir the sauce in the butter and add the chicken to the pan. Gently simmer it for 90 seconds.
Place the chicken pieces on the platter and garnish them with parsley before serving. Make sure to serve it when hot, as the chicken will lose its flavor as it gets chewy and hard.
Preparing Cheesecake Factory Chicken Marsala is not a difficult task. We shared the recipe with some improvisations so you can get the best results. Make sure to let the chicken rest for two minutes before serving. Avoid refrigeration of the chicken Marsala as the wine won’t leave a good taste in your mouth after spending hours in the fridge. Happy cooking!