Saturday, November 17, 2012


Recently, with crabby two year old filled days and a husband in the police academy five days a week, the idea of going out and letting someone cook me dinner couldn't be farther from reality.  However, I found out through talking to a friend that one of my favorite restaurants, Olive Garden, posts many of their recipes on their website.  So atleast I can get the taste of a restaurant meal.

Last night, I decided to try my favorite recipe of theirs, Stuffed Chicken Marsala. It turned out AMAZING and had TONS of flavor! I altered the recipe slightly and absolutely loved it! Here's what I did:

*2 lbs. boneless skinless chicken breasts
*4 fl. oz. olive oil
*2c flour

For the Stuffing:
*1/2c smoked gouda cheese
*8oz. package mozzarella cheese, shredded
*1/4c Parmesan cheese
*1/2c Italian seasoned breadcrumbs
*1 tsp. fresh garlic, minced
*1/4 tsp. red pepper flakes, crushed
*2 tbsp. sun-dried tomato flakes (drained if in oil)
*1/3c green onions, thinly sliced
*3/4c sour cream (6oz.)
*1/2 tsp. salt
*1/2 tsp. black pepper

For the Sauce:
*1 small onion, thinly sliced
*10oz. Marsala wine
*8oz. heavy cream
*2 small containers button mushrooms, thinly sliced (6 cups)
*S&P to taste
*1 tbsp. parsley


Pre-heat your oven to 350*F. Combine all cheese stuffing ingredients in mixing bowl. Then butterfly chicken breasts and pound thin. Place flattened chicken breasts on a plate and place desired amount of cheese filling on chicken, flattening it down so it resembles a hockey puck. Fold other half of chicken over filling. Heat large skillet over medium heat and add oil, heat until oil is shimmering. Place flour in bowl, and dredge each chicken breast. Place chicken into skillet and brown on both sides. Remove chicken and place into baking dish. Bake for 15-20 minutes, making sure chicken is cooked all the way through.

Meanwhile, add onions to skillet and stir to loosen chicken drippings. After about two minutes, add mushrooms and saute until onions are translucent. Deglaze pan with wine, making sure to incorporate the drippins from bottom of pan. Heat wine to a simmer and add heavy cream.  Simmer on low heat until reduced by half.  Place cooked chicken on a plate and top each with sauce. Serve with mashed potatoes.

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