The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!
Copycat Olive Garden Stuffed Chicken Marsala
Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!
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
Instructions
- Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.
- BUTTERFLY thickest section of chicken breasts to create 2 lobes. 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. Gently press stuffing down so it resembles a hockey puck.
- FOLD over other lobe of chicken breast; does not have to seal.
- HEAT large sauté pan over medium heat.
- ADD olive oil and heat until shimmering.
- PLACE flour in a shallow pan and season to taste with salt and pepper.
- DREDGE stuffed chicken breasts in flour, shaking off excess.
- SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
- REMOVE chicken from pan and place in a baking dish.
- BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
- ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
- DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
- HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
- PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
- SERVE with your favorite garlic mashed potato recipe.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 1540Total Fat 86gSaturated Fat 35gTrans Fat 1gUnsaturated Fat 43gCholesterol 350mgSodium 2316mgCarbohydrates 78gFiber 3gSugar 9gProtein 101g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe and Photo courtesy of: OliveGarden.com
