Stuffed Chicken Marsala

 

This is the Stuffed Chicken Marsala recipe from Olive Garden! It is my absolute favorite dish that they serve there. Enjoy!

Ingredients  

Cheese Stuffing:

• 1/2 cup smoked shredded cheese (provolone or gouda)
• 8-oz package mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1 tsp fresh garlic, minced
• 1/4 tsp red pepper flakes, crushed
• 2 Tbsp sun-dried tomato flakes (drain first if in oil)
• 1/3 cup green onions, thinly sliced
• 3/4 cup sour cream (6 oz)
• 1/2 tsp salt
• 1/2 tsp black pepper 

Sauce:

• 1 small onion, cut in half and thinly sliced lengthwise
• 24 fl oz Marsala wine
• 8 fl oz heavy cream
• 2 small containers button mushrooms, thinly sliced (6 cups)
• Salt and pepper to taste
• 2 lbs skinless, boneless chicken breasts
• 4 fl oz olive oil
• 2 cups all-purpose flour

(side note: the alcohol cooks out of the wine in 3-4 minutes)

Directions 

Pre-heat oven to  350°F.

1. Combine all cheese stuffing ingredients in a mixing bowl.

2. BUTTERFLY thickest section of chicken breasts to create 2 lobes. (side note: butterfly means to cut the chicken breasts in half, leaving some of the chicken on edge left so it's folded open like a book)

3. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast.

4. Gently press stuffing down so it resembles a hockey puck.  Foldover other lobe of chicken breast; does not have to seal.

5. Heat large sauté pan over medium heat. Add olive oil and heat until shimmering

6. Place flour in a shallow pan and season to taste with salt and pepper. Cover stuffed chicken breasts in flour, shaking off excess.

7. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish.

11. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

12. Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
  

13. Pour in the Marsala wine – make sure to incorporate drippings from bottom of pan. Heat the wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

14. Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.