Olive Garden Chicken Marsala Recipe

Olive Garden Chicken Marsala Ingredients:

1/4 cup cake flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil

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4 tablespoons butter
4 chicken half breasts - boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Fresh Parmesan Cheese to Taste

Follow these Directions to make Olive Garden's Chicken Marsala Recipe

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Serves 4

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Chicken Marsala goes great with a loaf of fresh Italian bread or crispy buns.

This is the famous Cheesecake Factory Chicken Madeira Recipe:
Recipe courtesy of RecipeSecrets.net

Description:

Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce. Serve with mashed potatoes.

Ingredients:

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slice

Madeira Sauce:

2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Directions

1. Place chicken breasts between plastic wrap and pound to -inch thickness; season with salt and pepper.

2. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.

3. Prepare Madeira sauce: Using the same pan, over medium heat, add 2 tablespoons oil and heat; add mushrooms and saute for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to of its original volume and is a dark brown color.

4. Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.

5. Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange 2 breasts on each plate, top each with 4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.

Serves 4

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This is the famous TGI Friday's Spicy Cajun Chicken Pasta:
Recipe courtesy of RecipeSecrets.net

Description:

Fettuccine tossed with sautd chicken, onions and red and green peppers in a spicy, tomato Creole sauce.

Ingredients

10 oz. cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 boneless chicken breast, cooked and sliced in strips
1 tablespoon Parmesan cheese
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:

2 oz. olive oil
1 tablespoon fresh chopped garlic
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green peppers
1/2 cup coarsely chopped red peppers
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)
salt and pepper, to taste

Directions

1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Serves 4

Cajun Cafe's Bourbon Chicken Recipe
Recipe courtesy of Secret Restaurant Recipes

Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.