Prep 30 mins
Cook 1 hr
Serve with your favorite mashed potato recipe.
- 1⁄2 cup smoked provolone cheese
- 1 (8 ounce) shredded mozzarella cheese
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup breadcrumbs
- 1 teaspoon fresh garlic, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons sun-dried tomatoes, flakes if in oil drain first
- 1⁄3 cup sour cream
- 1⁄2 teaspoon salt and pepper
- 2 lbs boneless skinless chicken breasts
- 4 ounces cooking oil
- 2 cups flour
- salt and pepper, to taste
- 1 small onion, chopped
- 6 cups button mushrooms, thinly sliced
- 24 ounces marsala wine or 24 ounces beef broth
- 8 ounces heavy cream
- 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.
This is definitely a superior recipe than Olive Garden's. I almost followed the recipe exactly except that I noticed prior to preparing the ingredients there was no thickener in the sauce portion of the ingredients list. The absence of a thickener for the sauce undoubtedly will result in a runny watery sauce. I mixed 4 tablespoons of cooking Marsala wine into a heaping tablespoon of starch, cut the heat from the simmering sauce and allow to cool down about 1-2 minutes and add the starch mix to the sauce while stirring. The recipe is now perfected!
Everything was awesome. Few things to note, when putting stuffing mix into a bowl mix by hand until like a paste. Now the sauce uses 24oz. Of wine , an entire bottle. It takes a while to reduce to half so don't be nervous, its not thick but tasty, if you want it thicker allow it to boil down more.
Haven't tried the chicken marsala at Olive Garden but this recipe is to DIE for! We used a shallot and a bit of onion, Greek yogurt instead of sour cream, and 2 cups of chicken stock + 1 Cup of the marsala. Had to add cornstarch water to sauce since it was still too liquidy. We also sprinkled salt and garlic powder into the sauce for a bit more flavor. There was just a bit of cheese mixture left after stuffing so we sprinkled the leftover onto breasts before putting into oven. The 6 large breasts took about 45 minutes to cook through so we cooked them uncovered the first 25 minutes and then covered with foil and cooked the last 20 minutes. We didn't pound the chicken down thin so maybe this is why it took so long to cook. Anyway we were blown away with how fantastic it was!!! Thanks for submitting this!