Ingredients
-
-
1/2
-
1
-
1/4
-
1/2
-
1
-
1/4
-
2
-
1/3
-
1/2
-
-
-
-
-
Directions
Olive Garden Stuffed Chicken Marsala,Serve with your favorite mashed potato recipe.,The recipe was easy to make. I also chopped up additional mushrooms in the food processor and added them to the stuffing. It give it a little more body. Also instead of the heavy cream, used half and half. It reduces well enough, but it takes a considerable amount of time to reduce down and I also used cornstarch to thicken it. If you look at the picture listed, that sauce looks pretty watery. Overall my wife and I enjoyed it and will make it again.,Can I thicken the sauce by adding a bit of flour
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Stuffing:combine All Cheese Stuffing Ingredients in a Bowl. |
|
3
Done
|
Chicken:butterfly Thickest Section to Create Two Lobes.place Pounded Chicken Breasts on a Plate and Place Desired Amount of Stuffing on One Half of Chicken Breast. |
|
4
Done
|
Gently Press Stuffing Down and Fold Over Other Side of Chicken Breast. Preheat a Large Saut Pan on Stove Top. Add 4 Oz. Oil; Heat Oil Until Shimmering. |
|
5
Done
|
Place Approximately 2 Cups Flour in a Pan and Season It to Taste With Salt and Pepper. Dredge Chicken in Flour and Shake Off Excess Flour. Place Stuffed Chicken Breasts in Saut Pan With the Preheated Oil. |
|
6
Done
|
Cook Each Side Until Golden. When Chicken Is Seared on Both Sides Remove Them from Saut Pan and Place Them in a Baking Pan and Into the Oven For 10-20 Minutes. |
|
7
Done
|
Bake Until Juices Run Clear and Stuffing and Center Reach a Temperature of at Least 165. |
|
8
Done
|
Sauce: Add the Onions to the Saut Pan. Stir With Spatula. After 2 Minutes Add the Mushrooms; Saut Mixture Until Onions Are Translucent. Deglaze Saut Pan With the Marsala Wine (make Sure to Incorporate Particles from Bottom of Pan). Bring Wine to a Simmer and Add Heavy Cream. Simmer Sauce on Low Heat Until Reduced by Half. |
|
9
Done
|
Place Cooked Chicken Breast on a Plate and Top With Onions, Mushrooms and Sauce. |
