Cheesecake Factory Chicken Marsala
A copycat of The Cheesecake Factory's popular Chicken Marsala, an Italian-American dish of chicken and mushrooms in a creamy Marsala wine mushroom sauce with Monterey Jack cheese. The source is a video/blog post (wildcravings.com); the steps below follow the standard classic method for this dish.
⏱️ Prep: 15 min🍳 Cook: 30 min
Nutritionper 100 g›
205
Calories
17g
Protein
6g
Carbs
12g
Fat
Ingredients
| 4 | chicken breast |
| 6–8 | mushrooms |
| 1 tbsp | salt |
| 1/2 tbsp | black pepper |
| 240 ml (1 cup) | chicken broth |
| 240 ml (1 cup) | Marsala wine |
| 2 tbsp | unsalted butter |
| 160 ml (2/3 cup) | heavy whipping cream |
| 65 g (1/2 cup) | flour |
| 55 g (1/2 cup) | Monterey Jack cheese |
| 1 tbsp | garlic powder |
Instructions
- Season the chicken breasts with the salt, black pepper and garlic powder, then dredge in the flour, shaking off the excess.
- Melt the butter in a large skillet over medium-high heat and sear the chicken until golden brown on both sides; remove and set aside.
- Add the mushrooms to the pan and saute until they release their liquid and brown. Pour in the Marsala wine and scrape up the browned bits, then add the chicken broth and simmer to reduce slightly.
- Stir in the heavy whipping cream and let the sauce thicken, then stir in the Monterey Jack cheese until melted and smooth.
- Return the chicken to the pan, spoon the sauce over and simmer a few minutes until heated through. Serve immediately. (Adapted from the classic method; see the source video/recipe.)