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Quick Notes: This is an Olive Garden Stuffed Chicken Marsala copycat dish. I did find the recipe on OG’s site somewhere forever ago, but I’ve adapted it quite a lot over the years and the link is no longer on their site so I apologize that I cannot credit where it was originally located. This recipe makes plenty of sauce, so there’s not a huge need to double it.
Ingredients
- -Chicken
- 4 chicken breasts, butterflied
- 4 tablespoons olive oil
- 1 cup flour
- salt and pepper to taste
- -Stuffing
- 2/3 cup sour cream
- 1/4 cup panko bread crumbs
- 3/4 cup shredded Italian blend cheese (mozzarella, parm, provolone, asiago)
- 3 tablespoons chopped sun-dried tomatoes
- 1 tablespoon minced garlic
- pinch crushed red pepper
- salt and pepper to taste
- -Sauce
- 3 cups marsala wine
- 1 cup heavy whipping cream
- 1 small onion, sliced into rings
- 2 cups sliced mushrooms
Instructions
- Preheat oven to 350 degrees.
- Mix together all stuffing ingredients until well combined.Â
- If your chicken is super thick, pound it out a little bit or you're going to be cooking these things for fucking ever. Ideally, you want it to be about 1/2 inch thick before you butterfly them.Â
- Take all your stuffing and just shove it in the chicken. Some is going to leak out while you're cooking, so I genuinely get ALL the stuffing in the chickens.Â
- In a large, deep saucepan over medium-high heat, warm your olive oil.
- Mix your flour and salt and pepper together on a plate, and dredge your chicken through it before tossing it into your heated pan.Â
- Cook the chicken for about five or so minutes on each side before transferring to a lined baking sheet. Put the chicken in the preheated oven for about 20Â minutes, depending on the size of your chicken.Â
- Meanwhile, in your saucepan, throw in your onions. Cook them for about 2-3 minutes and then chuck your shrooms in there, too. Saute these together for about five minutes, or until your onions are clear.
- Deglaze the pan with your marsala. Let it come to a simmer, and simmer uncovered for about 4-6 minutes. Then add your heavy cream and simmer until the sauce is reduced by half. THIS IS SUPER IMPORTANT. If you undercook the sauce it will be awful. Taste it. It should be sweet and creamy. It should have no bite to it. If it does, cook it longer.Â
- Remove your chicken from the oven, and cover it with the sauce.Â
Enjoy this amazing meal by following it up with some Fruity No-Bake Cheesecake for dessert!
