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.
STUFFED CHICKEN MARSALA
INGREDIENTS
CHICKEN
4 boneless skinless chicken breasts
3/4 cup all-purpose flourSalt/Pepper to taste½ cup olive oil
STUFFING
- 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 tomatoes, patted dry and roughly chopped
- 3 green onions, thinly sliced
- 3/4 cup sour cream
MARSALA SAUCE
- 1 yellow onion, sliced into strings
- 4 cups Dry Marsala Wine
- 8 oz. heavy cream
- 12 oz. thinly sliced mushrooms
INSTRUCTIONS
- 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. BurnsThe 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.
In the meantime, however, the unimaginable happens in real life. A shady realtor turns up dead in Samantha’s backyard, and the police suspect her—after all, she might know a thing or two about murder. Aided by her feisty grandmother and an ensemble of enthusiastic retirees, Samantha is determined to close the case before she opens her store. But will she live to conclude her own story when the killer has a revised ending in mind?
