Thursday, February 24, 2022


 VMBurns:  I found this recipe for stuffed Chicken Marsala at the Cozy Cook and decided to give it a try. The author claims its the "real" Olive Garden recipe. I can't attest to that, but I can say that it was really tasty. I made a few modifications when I made it for myself. There is a LOT of stuffing. I'd suggest 6 chicken breasts. I left the quantities the same here and I froze the excess stuffing. 



    4 boneless skinless chicken breasts

    3/4 cup all-purpose flour
    Salt/Pepper to taste
    ½ cup olive oil


      • ½ cup smoked shredded cheese, provolone or gouda 
      • 8 oz. shredded mozzarella cheese
      • ¼ cup grated Parmesan cheese
      • ½ cup plain breadcrumbs
      • 1 teaspoon minced garlic
      • 1 tsp red pepper flakes (optional)
      • 2 -3 Tablespoons sun-dried tomatoespatted dry and roughly chopped
      • 3 green onionsthinly sliced
      • 3/4 cup sour cream


      • 1 yellow onionsliced into strings
      • 4 cups Dry Marsala Wine
      • 8 oz. heavy cream
      • 12 oz. thinly sliced mushrooms


    • Combine all stuffing ingredients together in a bowl and set aside.

    2. Preheat the oven to 350 degrees.

    3. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create a pocket.

    3. Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.

    4. Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the flour.

    5. Heat the olive oil in a large skillet over medium high heat. Place each chicken breast 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.
    • Using the same skillet, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. 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 bubble. You’ll want the wine to reduce by at least half. As the sauce cooks, it will get more and more brown and delicious.
    • Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.

    5. Once the sauce is rich and brown, serve it over the chicken.


        READERS: Have you ever tried to replicate a favorite restaurant dish? If so, how did it come out? Let me know in the comments for a chance to win a copy of the first book in my Mystery Bookshop Mystery series, The Plot is Murder. Read it? No worries. If you win, you can choose a different book in the series.

        V. M. Burns

         The Plot is Murder, Mystery Bookshop Mystery #1.

        V. M. Burns

        The small town of North Harbor on the shores of Lake Michigan is about to have a new mystery bookshop. But before the first customer can browse, the owner becomes a real-life murder suspect . . .
        Samantha Washington has long dreamed of owning a mystery bookstore. And as she prepares for the grand opening, she’s realizing another dream—penning a cozy mystery set in England between the wars. While Samantha hires employees and stocks her shelves, her imagination also gets to work as her heroine, Lady Penelope Marsh, long-overshadowed by her beautiful sister Daphne, refuses to lose the besotted Victor Carlston to her sibling's charms. When one of Daphne's suitors is murdered in a maze, Penelope steps in to solve the labyrinthine puzzle and win Victor.
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        1. Thank you for the yummy sounding STUFFED CHICKEN MARSALA recipe. It sounds like a wonderful company's coming recipe.

          Years ago Pizza Hut use to serve a pasta dish called Cavatini. After they discontinued it we tried several times to duplicate it. It wasn't until we discovered what the sauce was that he were able to get it just right. It's a dish we have often and still love it.

          It's a simple dish where you cook several types of pasta (we use one like Penne or Ziti, Rotelle - looks like wagon wheels, and Rotini - spirals. Cook until done and drain. Add a mixture of pizza sauce and spaghetti sauce (about 1/2 and 1/2) and toss. Put enough sauce in bottom of casserole to cover. Layer in about 1/2 of the pasta. Top with lots of pepperoni slices, thinly sliced onions and bell peppers and sliced mushrooms (we use canned well drained). Top with some sauce mixture. Add rest of pasta and more sauce. Top it all with a layer of mozzarella cheese. Bake in 350 degree oven until hot and bubbly. Serve with garlic French bread. Amount of ingredients is according to number of people eating. I have fixed two small bowls for just hubby and I individual servings and also a big casserole bowl full for when there are others joining us for supper.

          After coming up with what the sauce consisted of, I think Pizza Hut came up with this dish as a way to use leftover ingredients from pizza and spaghetti. However, it came to be, we love it!

          Thank you for the chance to win a copy of "The Plot is Murder'! Shared and hoping to be the fortunate one selected.
          2clowns at arkansas dot net

          1. That is awesome. It sounds yummy. I admire your dedication to keep trying until you got it perfect. It does sound easy and I'm going to add it to my list. Thanks for commenting and good luck!

        2. This looks so yummy! I don't remember ever making a restaurant recipe, but I did once find a recipe for homemade Oreos. I only made them once but they were sooooooo good. Better than store bought. Really bad for you, but sooooo good. ckmbeg (at) gmail (dot) com

          1. OMG! Homemade Oreos? That sounds amazing. I'm sure they were better than store bought. Sounds yummy.

        3. My favorite is my grandma's copycat Twix bars. She made them for me all the time when she found out how much I liked them (with the deal that I open all the caramels for her!)
          -no need to enter me, I already own all these books so far

          1. Alicia, that was so nice of your grandma to make those. Opening the caramels is a chore, but so worth it if you got homemade Twix bars. Thanks for commenting.

        4. My mom and I have tried to relocate the green chili lamb stew from Fred's Texas Cafe.
          Kitten143 (at) Verizon (dot) net

          1. I've never heard of green chili lamb stew, but now I'll be on the lookout. Good luck!

        5. 4 cups of wine seems like a lot, even if you cook it down.
          But it all sounds quite tasty.
          I never got your email, by the way.
          libbydodd at comcast dot net

          1. Using less wine would certainly reduce the time it takes to make the sauce. I was surprised at how yummy it turned out. I'll see if I can find the email and resend.

        6. I don't usually try to replicate recipes. I just order it when I go out to dinner the next time.

          1. That's generally what I do, too. I hate when they take recipes that I LOVE off their menus.

        7. I tried to replicate a salvadorean avocado salad, but couldn't get the dressing right. I've had better luck with a tostada salad.

          1. I'm impressed that you were able to replicate the tostada salad. Dressings are hard. Good luck!

        8. That looks so delicious! Yes, thanks to cookbooks and the internet I've managed to duplicate quite a few favorite restaurant dishes, with the simplest being Vincent's Seafood eateries, famous for their garlic cole slaw, yum!