OLIVE GARDEN STUFFED CHICKEN MARSALA
Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.
Provided by 1 Baker
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Stuffing:Combine all cheese stuffing ingredients in a bowl.
- 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.
- Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
- 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 sauté pan with the preheated oil.
- Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
- Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
- Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté 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.
- Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6
OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE - (4.2/5)
Provided by Booper-2
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F. In a mixing bowl, combine all of the ingredients for the cheese stuffing. Use a kitchen knife to make a butterfly cut through the thickest part of the chicken breasts, creating two halves that are connected in the middle. Place the breasts between two sheets of plastic wrap, then use a kitchen mallet to pound the breasts until they reach an even thickness of ¼-inch to ½-inch. Lay the breasts on a plate and place stuffing on one of the breast halves. Continue adding stuffing, dividing evenly among the breasts. Flatten the stuffing gently and fold the other half over to sandwich the stuffing. Heat a large skillet over medium heat, then add olive oil and heat through. Put the flour in a shallow plate. Season it with salt and pepper as desired. Dredge the stuffed chicken breasts in the flour carefully. Be sure to shake off the excess. Place the coated chicken breasts in the pan and cook until golden brown on both sides. Take the chicken out of the pan and lay the pieces in a baking dish. Put the dish in the oven and bake the chicken for 10 to 20 minutes or until juices run clear. In the same saucepan, add the onions, stirring to loosen the drippings. Cook for two minutes over medium heat, then add the mushrooms and sauté for a few minutes until onions are soft. Pour the Marsala wine into the pan to deglaze it, stirring the drippings into the sauce. Heat the wine until it simmers, then add the heavy cream. Lower the heat and simmer until the liquid reduces by half. Lay the chicken on a plate, then top the meat with the sauce.
CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)
When Dining at The Olive Garden this is one of my favorites. Please note this is from the Olive Garden Website and is not some knock off recipe. You can find more of these @ http://www.olivegarden.com/recipes/
Provided by Starfire aka Wendy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
- COMBINE flour, salt, pepper and oregano in a mixing bowl.
- Dredge chicken pieces in the flour, shaking off any excess.
- HEAT oil and butter in a skillet over medium heat.
- Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
- Turn breasts over to cook other side, then add mushrooms to skillet.
- Cook breasts about 2 more minutes, until both sides are lightly browned.
- Continue to stir mushrooms.
- Add Marsala wine around chicken pieces.
- COVER and simmer for about 15 minutes.
- TRANSFER to serving plate.
Nutrition Facts : Calories 666.8, Fat 28.4, SaturatedFat 9.8, Cholesterol 106, Sodium 255.1, Carbohydrate 21.1, Fiber 0.8, Sugar 3.1, Protein 28.1
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