Sunday, April 3, 2016

Olive Garden's Stuffed Chicken Marsala

Ok guys, let me let you in on a little secret. I LOVE this recipe but I don't like it when I get it at OG. It's not very often I love the homemade version better than the real thing (like Zupas Wisconsin cheese soup-no copy cat is that good). In this case, it's a good thing anyway because it's like $18 at Olive Garden. You can also find this recipe at Olive Gardens Website, I'm just worried they will choose to take it down so I have re-posted it here.

Stuffed Chicken Marsala


Cheese stuffing:
1/2 cup smoke shredded cheese (provolone or gouda)
8-oz package of 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 (don't over do it on this one)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

1 small onion, cut in half and thinly sliced lengthwise
24 oz marsala wine (you can buy in the cooking section of the grocery store, I like Kroger brand)
8 fl oz heavy cream
1 small container of mushrooms, thinly sliced
salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour


1. Pre-heat oven to 350 degrees
2. Combine all cheese stuffing ingredients in a mixing bowl
3. Butterfly thickest section of chicken breasts to create 2 lobes (basically cut in half, to create a pocket in the center). Pound each breast between 2 sheets of plastic wrap or in a large baggie until 1/4 - 1/2 an inch thick.
4. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
5. Fold over other lobe of chicken breast; does not have to seal
6. Heat large saute pan over medium heat
7. Add olive oil and heat until simmering
8. Place flour in a shallow pan and season to taste with salt and pepper
9. Dredge stuffed chicken breasts in flour, shaking of excess
10. Saute chicken breasts with preheated oil, cooking until each side is golden brown
11. Remove chicken from pan and place in baking dish
12. Bake for 10-20 minutes, or until juices run clear and center of chicken reaches 165 degrees
13. Add onion to saute pan and stir to loosen chicken drippings. After 2 minutes, add mushrooms and saute until onions are translucent
14. Deglaze pan with marsala wine - make sure to incorporate drippings from bottom of pan
15. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half
16. Place cooked chicken breasts on a plate and top each with onions, mushrooms, and sauce
17. Serve with your favorite garlic mashed potato recipe.

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