STUFFED CHICKEN MARSALA

By á-167718

This is a copycat olive garden recipe

Ingredients

• STUFFING:
• 1/2 c smoked provolone cheese
• 1 c shredded mozzarella cheese
• 1/4 c parmesan cheese
• 1/2 c breadcrumbs
• 1 tsp. minced garlic
• 1/4 tsp. crushed red pepper flakes
• 1/3 c sour cream
• SAUCE:
• 1 small onion chopped fine
• 6 c thinly sliced button mushrooms
• 3 c marsala wine
• 1/2 c chicken stock
• 1 c heavy cream
• 2 T sundried tomatoes drained and chopped
• CHICKEN:
• 6 boneless skinless chicken butterflied and pounded flat
• 2 c flour seasoned

Preparation

Step 1

. combine all the stuffing ingredients and reserve

. butter fly chicken and pound flat, place stuffing on one side of the chicken breast close breast pressing down gently, dredge in the season flour and brown on both sides in hot oil in a skillet

. finish cooking in the oven for 10-20 minutes

. saute the onions, add in the mushrooms and cook until tender, deglaze the pan with the wine add in the stock and reduce slightly, stir in the cream and reduce heat, simmer until thickened slightly, serve over the chicken breast