Olive Garden’s Stuffed Chicken Marsala Copy Cat Recipe

Olive Garden's Stuffed Chicken Marsala Copy Cat Recipe

Would you like to try some of Olive Garden’s finest dishes in comfort of your own home. Oh. My. Goodness. There are no words to describe how yummy/delicious/exceptional/etc. but this is your recipe!! Seriously, try this delicious copycat recipe and you will not be disappointed, and everyone will leave your  table with full, satisfied bellies. I promise!!


Olive Garden’s Stuffed Chicken Marsala Copy Cat Recipe

Ingredients

  • Cheese Stuffing
  • 8-oz package mozzarella cheese, shredded
  • 2 Tbsp sun-dried tomato flakes (drain first if in oil)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup smoked shredded cheese (provolone or gouda)
  • 1/2 cup breadcrumbs
  • 1 tsp fresh garlic, minced
  • 1/3 cup green onions, thinly sliced
  • 1/4 tsp red pepper flakes, crushed
  • 3/4 cup sour cream (6 oz)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Sauce
  • 2 small containers button mushrooms, thinly sliced (6 cups)
  • 1 small onion, cut in half and thinly sliced lengthwise
  • 24 fl oz Marsala wine
  • 8 fl oz heavy cream
  • 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°F.
  2. COMBINE all cheese stuffing ingredients in a mixing bowl.
  3. BUTTERFLY thickest section of chicken breasts to create 2 lobes.
  4. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
  5. PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast.
  6. Gently press stuffing down so it resembles a hockey puck.
  7. FOLD over other lobe of chicken breast; does not have to seal.
  8. HEAT large sauté pan over medium heat.
  9. ADD olive oil and heat until shimmering.
  10. PLACE flour in a shallow pan and season to taste with salt and pepper.
  11. DREDGE stuffed chicken breasts in flour, shaking off excess.
  12. SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
  13. REMOVE chicken from pan and place in a baking dish.
  14. BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
  15. ADD onions to sauté pan, and stir to loosen chicken drippings.
  16. After 2 minutes, add mushrooms and sauté until onions are translucent.
  17. DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
  18. HEAT wine to a simmer and add heavy cream.
  19. Simmer on low heat until reduced by half.
  20. PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
  21. SERVE with your favorite garlic mashed potato recipe.
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