This copycat Olive Garden chicken Marsala, made with juicy pan-seared chicken breasts and a rich mushroom wine sauce, tastes just like your favorite restaurant recipe.

Ingredients

• 1/4 cup canola oil
• 1-1/2 pounds boneless skinless chicken breasts, butterflied and pounded 1/2-in. thick
• salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 8 ounces thinly sliced fresh white or cremini mushrooms
• 2 garlic cloves, minced
• 1-1/2 cups marsala wine
• 1 ounce dried porcini mushrooms, optional
• 1/2 cup chicken broth
• 1-1/2 tablespoons packed brown sugar
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1 tablespoon butter
• fresh chopped parsley, for serving
• grated parmesan cheese, for serving

Directions

1. Heat canola oil in a large skillet over medium heat. Season both sides of chicken breasts with salt and pepper; dredge with flour to coat. Dust off excess flour.
2. Add chicken to the skillet; cook 3-4 minutes or until golden on one side; flip. Cook until bottom is golden brown and chicken is fully cooked, another 4-5 minutes. Remove; set aside on a paper towel-lined plate.
3. Add olive oil to the skillet; heat to medium. Add mushrooms; cook until softened, about 3 minutes. Add garlic; cook 30 seconds, until fragrant. Deglaze the pan with Marsala wine; add dried porcini mushrooms, if desired. Bring sauce to a boil; reduce heat to a simmer. Cook until wine is reduced by half and dried mushrooms are tender. Whisk in chicken broth, brown sugar, mustard and Worcestershire; season to taste with salt and pepper. Stir in butter until melted. Return chicken to the skillet; keep warm over low heat until ready to serve. Garnish with chopped parsley and Parmesan cheese.