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Cheesecake Factory Chicken Marsala
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Cheesecake Factory Chicken Marsala Recipe

Try this incredible Cheesecake Factory-inspired Chicken Marsala recipe and impress your taste buds with every bite. Recreate the magic of their famous dish right in your own kitchen!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Lunch
Keyword: Cheesecake Factory Chicken Marsala Recipe
Servings: 4
Author: The Endless Appetite

Ingredients

  • 4 boneless, skinless chicken breasts (approximately 1 ½ pounds)
  • All-purpose flour, for dredging
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • ¼ cup extra virgin olive oil (adjustable)
  • 4 ounces prosciutto, thinly sliced (optional)
  • 8 ounces porcini mushrooms, stemmed and halved
  • ½ cup Marsala wine (adjustable)
  • ½ cup chicken stock
  • 2 tablespoons unsalted butter
  • ¼ cup chopped flat-leaf parsley

Instructions

1. Pound the Chicken:

  • Place each chicken breast in a plastic bag and pound them until they are approximately ¼ inch thick. Set aside.

2. Seasoning:

  • In a shallow platter or small bowl, combine all-purpose flour, freshly ground black pepper, and salt to taste. Mix well.

3. Heat the Oil:

  • In a large skillet, heat the extra virgin olive oil over medium-high heat.

4. Dredge and Fry the Chicken:

  • Dredge both sides of the pounded chicken breasts in the seasoned flour mixture, shaking off excess flour. Fry each side in the hot oil for about 5 minutes or until golden brown. Fry in batches if necessary. Remove and place on a platter lined with paper towels.

5. Prepare Prosciutto and Mushrooms:

  • If using, add prosciutto to the pan and fry for a minute to release fat. Add mushrooms and sauté until browned and moisture evaporates. Remove from the pan, season with salt and pepper, and set aside.

6. Prepare Marsala Sauce:

  • Add Marsala wine to the pan and boil for 10-20 seconds to evaporate alcohol. Add chicken stock and simmer for a minute. Stir in unsalted butter until the sauce thickens slightly.

7. Combine and Simmer:

  • Return the chicken to the pan and simmer gently for 90 seconds, allowing the chicken to absorb the flavors.

Serve:

  • Place the chicken on a serving platter, top with prosciutto-mushroom mixture, and drizzle with Marsala sauce. Garnish with chopped parsley.

Notes

  • For a richer flavor, use chicken tenderloins or thinly sliced chicken cutlets.
  • Adjust the amount of Marsala wine and olive oil based on your preference for sauce consistency and flavor.
  • Serve the dish hot for the best taste and texture.