Olive Garden Stuffed Chicken Marsala

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350°f.
• 2 stuffing:combine all cheese stuffing ingredients in a bowl.
• 3 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 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.
• 5 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.
• 6 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.
• 7 bake until juices run clear and stuffing and center reach a temperature of at least 165°.
• 8 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.
• 9 place cooked chicken breast on a plate and top with onions, mushrooms and sauce.