Tuesday, August 2, 2011

Stuffed Chicken Marsala

I know the Olive Garden gets made fun of a lot, but I adore their stuffed chicken Marsala. I order it every time we eat there and I'm never disappointed. When I saw this recipe was on the Olive Garden website I totally did my happy dance. While it's virtually impossible to replicate a restaurant dish perfectly in my experience there's (something about a chef and dish washer that makes the food that much better), this recipe is as close as I've ever gotten. The cheese filling was spot on and instantly recognizable. I know the ingredient list is long, but damn it's worth it.


I found it difficult to pound the chicken thin after I butterflied it. It make it easier for my chicken to rip so next time I'll pound first. I also scaled the cheese filling way back since there are only three of us and there's always leftovers of filling it seems (though I bet it would taste wonderful melted on some french bread). I used smoked gouda since that's what I was able to find and it was delicious. I had never had it before, but it tasted wonderful.

Would I make this again? Oh yes. This is perfect date-night food.

Stuffed Chicken Marsala


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

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


Pre-heat oven to 350°F.

1. Combine all cheese stuffing ingredients in a mixing bowl.

2. Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until 1/4 - 1/2 inch thick.

3. 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.

4. Heat large sauté pan over medium heat. Add olive oil and heat until shimmering.

5. 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.

6. 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.

7. 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.

8. Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.


Source: Olive Garden

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