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Olive Garden Stuffed Chicken Marsala




Source of Recipe


Food.com


Recipe Introduction


Once I had this at Olive Garden, I just had to look it up and try it. I will be trying this out at my new house!


Recipe Link: http://www.food.com/recipe/olive-garden-stuffed-chicken-marsala-206581

List of Ingredients




Cheese Stuffing
1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper

Chicken
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste

Sauce
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream


Recipe



1. Preheat oven to 350�F.

2. Stuffing:Combine all cheese stuffing ingredients in a bowl.

3. Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.

4. Gently press stuffing down and fold over other side of chicken breast. Preheat a large saut� pan on stove top. Add 4 oz. oil; heat oil until shimmering.

5. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saut� pan with the preheated oil.

6. Cook each side until golden. When chicken is seared on both sides remove them from saut� pan and place them in a baking pan and into the oven for 10-20 minutes.

7. Bake until juices run clear and stuffing and center reach a temperature of at least 165�.

8. Sauce: Add the onions to the saut� pan. Stir with spatula. After 2 minutes add the mushrooms; saut� mixture until onions are translucent. Deglaze saut� pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.

9. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.