Stuffed Chicken Marsala Olive Garden Copycat Recipes

CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)

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.

CHICKEN MARSALA (OLIVE GARDEN COPYCAT)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4-inch 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 breast on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook the other side, then add mushrooms. Add Marsala wine around chicken pieces (CAUTION: a small flame will appear upon adding).
• COVER and simmer for about 15 minutes.
• TRANSFER to a serving plate.

OLIVE GARDEN STUFFED CHICKEN MARSALA

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.