Dear Olive Garden, thank you for this meal. And for giving me the recipe. The exact recipe. (Yup. This recipe comes straight from OG’s website, I kid you not.) When you taste it, you’ll believe me. I took my first (massive) bite of this Stuffed Chicken Marsala and could have sworn I was in the actual restaurant. Everything from the cheesy stuffing to the luscious Marsala wine sauce is spot on–My life is made. Pair it some Copycat Olive Garden Breadsticks and Salad Dressing and you’ll never need to leave the house again! (Would that be drastic?)
On another note, my next post is going to be slightly delayed because I, my friends, am travelling to….
Yup, first time Disney-goer right here. I’m off to meet Mickey and the gang and I couldn’t be more excited. My husband’s Christmas gift to me. I was voted most likely to remain a kid in high school so it’s probably appropriate that I take a visit to the happiest place on earth, right? Have you been to Disney? What do I need to do while I’m there?!
- 4 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt/Pepper to taste
- ½ cup olive oil
- ½ cup smoked shredded cheese (provolone or gouda)
- 8 oz. mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- ½ cup breadcrumbs
- 1 tsp fresh garlic, minced
- ¼ tsp red pepper flakes, crushed
- 2 Tablespoon sun-dried tomato flakes (drain first if in oil)
- ⅓ cup green onions, thinly sliced
- ¾ cup sour cream (6 oz.)
- 1 small onion, sliced into strings
- 4 cups Marsala Wine
- 1 (8 oz.) container heavy cream
- 2 small containers button mushrooms, thinly sliced
- Combine all stuffing ingredients together in a bowl and set aside.
- Preheat the oven to 350 degrees.
- Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
- Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to ¼ - ½ inches thick.
- Place ¼ of the stuffing inside of each of the chicken breasts. Coat the outside of each chicken breast with salt, pepper, and then the flour.
- Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden brown color.
- Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
- Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Then add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
- Deglaze the pan by adding the wine and bringing it to a light simmer. Add the half and half and let it bubble gently. You’ll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
- Once the sauce is rich and brown, serve it over the chicken and with some garlic mashed potatoes!
Recipe Source: Olive Garden themselves!