Olive Garden Stuffed Chicken Marsala
This recipe is a variation on a traditional Chicken Marsala, this dish features stuffed, butterflied chicken breasts served with a Marsala wine sauce. Tastes great!
- CHEESE STUFFING:
- 1/2 cup smoked provolone or gouda cheese, shredded
- 8 ounces mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon red pepper flakes, crushed
- 2 tablespoon sun-dried tomato flakes (drain first, if in oil)
- 1/3 cup green onions, thinly sliced
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, cut in half and thinly sliced lengthwise
- 24 ounces Marsala wine
- 8 ounces heavy cream
- 6 cups button mushrooms, thinly sliced
- Salt and pepper, to taste
- 2 pounds chicken breasts, skinless, boneless
- 4 ounces olive oil
- 2 cups all-purpose flour
Preparation time 20mins
Cooking time 75mins
Adapted from copycatrecipeguide.com
Preheat the oven to 350°F.
In a mixing bowl, combine all of the ingredients for the cheese stuffing.
Use a kitchen knife to make a butterfly cut through the thickest part of the chicken breasts, creating two halves that are connected in the middle.
Place the breasts between two sheets of plastic wrap, then use a kitchen mallet to pound the breasts until they reach an even thickness of ¼-inch to ½-inch.
Lay the breasts on a plate and place stuffing on one of the breast halves. Continue adding stuffing, dividing evenly among the breasts. Flatten the stuffing gently and fold the other half over to sandwich the stuffing.
Heat a large skillet over medium heat, then add olive oil and heat through.
Put the flour in a shallow plate. Season it with salt and pepper as desired. Dredge the stuffed chicken breasts in the flour carefully. Be sure to shake off the excess.
Place the coated chicken breasts in the pan and cook until golden brown on both sides. Take the chicken out of the pan and lay the pieces in a baking dish.
Put the dish in the oven and bake the chicken for 10 to 20 minutes or until juices run clear.
In the same saucepan, add the onions, stirring to loosen the drippings. Cook for two minutes over medium heat, then add the mushrooms and sauté for a few minutes until onions are soft.
Pour the Marsala wine into the pan to deglaze it, stirring the drippings into the sauce. Heat the wine until it simmers, then add the heavy cream. Lower the heat and simmer until the liquid reduces by half.
Lay the chicken on a plate, then top the meat with the sauce.
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