Even more than Chicken Marsala, I love Stuffed Chicken Marsala. Olive Garden’s Stuffed Chicken Marsala is one of my favorites that I’ve tried. I don’t get it often because I’m not really a meat eater but the flavor is great.
Last night I made Chicken Marsala. It was good. We hadn’t eaten all day so we were pretty hungry so it tasted pretty good. My husband took the leftovers to work today and he was shocked when he got home to find more Chicken Marsala fresh out of the oven. This time, though, it was stuffed. And it was perfect. I felt a little bad that my husband had to eat so much Chicken Marsala in 24 hours but not that bad, obviously, or I would have made something different, but it’s just so good. I mean look at that cheese spilling out of the chicken:
Unfortunately, we had to rush out the door right after we ate so we didn’t get to just sit there and enjoy it like I would have liked to but just tasting the cheese, chicken, and mushrooms on my tongue was good enough.
- 1/2 cups provolone cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon minced garlic
- 1/3 cup sour cream
- 1/2 teaspoon salt and pepper combined
- 2 pounds chicken breasts boneless, skinless
- 4 ounces cooking oil
- 2 cups flour
- 1 small onion
- 6 cups mushrooms thinly sliced
- 3 cups Marsala wine (or 3 cups beef broth)
- 1 cup heavy cream
- Preheat oven to 350 degrees Fahrenheit. Preheat a large sauté pan on the stove top. Add 4 ounces of oil and heat until hot.
- Combine provolone cheese, mozzarella cheese, parmesan cheese, breadcrumbs, minced garlic, sour cream, and salt and pepper to make a stuffing mix in a bowl.
- Butterfly the thickest part of the chicken to create two lobes. Pound out the chicken to make it all evenly thin. Place a desired amount of cheese stuffing between the lobes. Fold over one side of the chicken to the other side to create a sandwich. Press stuffing down. Continue this with all of the chicken breasts.
- Preheat a large sauté pan on the stove top. Add 4 ounces of oil and heat until hot.
- Use about 1-2 cups of flour in a bowl, season it with salt and pepper, and mix well. Dredge each chicken sandwich in flour and gently shake off the excess flour. Put each chicken sandwich in the pan with the hot oil. Cook each side until they are golden.
- After searing each chicken on both sides, place them in a baking pan and into the oven for 10-20 minutes until the juices run clear and cheese stuffing is heated through.
- To make the sauce, use the juices from the seared chicken and add the onions. Cook until caramelized. Add the mushrooms and sauté until mushrooms are cooked. Deglaze sauté with the marsala wine. Once the wine has come to a simmer, add the heavy cream. Simmer on low until reduced by half and sauce is thick.
- Place chicken and mushroom sauce on top of chicken.
