I loved the slight wine flavor in the ‘gravy.’ Obviously I only keep noodles on hand for making macaroni and cheese.)Īfter having to add just a little bit of salt to my serving, I was happy I decided to try making this dish. (I didn’t think shell noodles or elbow noodles would work well. Inspired by the Cheesecake Factory’s decision to serve the dish with bow tie noodles, I scavenged my cupboard until I found the only acceptable noodle to pair with the dish. Because I had so dang many of them.Īlso, I didn’t have egg noodles on hand. I decided to garnish with additional green onions. I had to add a bunch of flour and then turn the heat up higher to make it bubble. I went with one and a half pounds (two chicken breasts) and cut them in half lengthwise, then pounded them flat. The recipe didn’t say how much chicken to use. if your gravy isn’t thickening, sprinkle in a bit of the flour 1/2 teaspoon at a time, stirring well to dissolve and thicken. The flour from the chicken will make a nice gravy. Continue cooking for 5 minutes or so and then remove the lid. When the bottom layer is decently browned add the chicken broth and wine. Move the chicken around a bit with tongs or a spatula to avoid sticking. When you flip the chicken pieces add the mushrooms and onions, placing them on top the cooked chicken.
Add the chicken pieces cooking until browned nicely on one side. Get the pan good and hot again and then lower the heat to medium.Remove from the pan to a separate bowl and add the rest of the butter or oil. In a good large frying pan, over medium-high heat, saute the mushrooms and onions in 1/2 of the butter or oil until nice and browned, about 10 minutes.Reserve any leftover flour mixture for thickening the sauce, if needed. Coat the chicken pieces with the flour mixture, covering all pieces completely. Cut into pieces and combine the flour, marjoram, salt and pepper in a wide, shallow dish. 1 bunch of green onions (scallions), chopped.1 12 oz package button mushrooms, sliced.1 whole chicken breast trimmed of all fat and cut into cutlets (aim for 4 roughly even pieces).Because this dish seemed like such a classic and relatively easy to make, I thought I would give it a whirl. This was back in 2005.Įight years later may taste buds have either expanded or deadened (I’m still trying to figure out which). I thought it was OK, but I never ordered it after trying it. The Cheesecake Factory served their Chicken Marsala on a huge platter with bow tie pasta. Every day we ate lunch in the restaurant dining on the various dishes so we would know what the food tasted like and be able to describe the dishes and make recommendations. It was during my week-long training class. The first time I tried this dish was when I worked at the Cheesecake Factory.
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