Stuffed Chicken Marsala

Did you know that Olive Garden puts some of their recipes up on their website?? Well, they do. Stuffed chicken marsala is one of my favorite things to get from them. This recipe is actually easier than you would think, but it tastes AMAZING. And the left over stuffing goes great toasted on bread or we put it into  scrambled eggs this morning and it was heavenly.

Stuffed Chicken Marsala
Adapted from Olive Garden

Ingredients

1. Cheese Stuffing
2.  
3. 1/2 cup smoked shredded cheese (provolone or gouda)
4. 8-oz package mozzarella cheese, shredded
5. 1/4 cup Parmesan cheese, grated
6. 1/2 cup panko breadcrumbs
7. 1 tsp fresh garlic, minced
8. 1/4 tsp red pepper flakes, crushed
9. 3 Tbsp sun-dried tomato flakes (drain first if in oil)
10. 1/3 cup green onions, thinly sliced
11. 3/4 cup sour cream 
12. Salt and pepper to taste

1. Sauce
2. 1 small onion,finely diced
3. 16 fl oz Marsala wine
4. 8 fl oz heavy cream
5. 2 small containers crimini mushrooms
6. Salt and pepper to taste
7.  

1. 2 lbs skinless, boneless chicken breasts
2. 4 fl oz olive oil
3. 2 cups all-purpose flour
4.  

Combine all cheese stuffing ingredients in a mixing bowl.

Butterfly thickest section of chicken breasts to create 2 lobes. Do not cut all the way through

 Place chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down. 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. 

Plac 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 9x13 pan. 

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.

 Heavy simmer for 10 minutes. Add heavy cream. Simmer on low heat until reduced by more than half.

When you add the cream to the sauce, put chicken in 350 degree oven for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.   Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.