Stuffed Chicken Marsala
"If you have ever had Chicken Marsala or Stuffed Chicken Marsala from the Olive Garden and love it, well this is the recipe for you! With a little tweaking - I think you will find a most wonderful meal that anyone can make. ENJOY!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- cheese, stuffing -
- 1⁄2 cup diced provolone cheese
- 1 cup shredded mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup breadcrumbs
- 1⁄4 teaspoon red pepper flakes, crushed
- 3⁄4 cup sour cream
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- marsala, sauce -
- 1 small onion, cut in half and thinly sliced
- 2 cups marsala wine
- 1 cup heavy cream or 1 cup whole milk
- 2 cups button mushrooms, thinly sliced
- 2 lbs boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1 cup flour
directions
- Pre-Heat oven to 350 degree's.
- Combine all cheese stuffing ingredients in a mixing bowl and set aside.
- Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
- Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
- Dredge all completed chicken rolls in flour seasoned with salt and pepper.
- Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
- Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
- Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
- Place cooked chicken breasts back in the wine sauce and spoon sauce over.
- I served this meal over cooked thin pasta and crusty garlic bread!
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Reviews
-
I cant believe that I am the first to review this recipe...it is the best ever. I have served it on evenings with just my family and I have also served it for fancy dinners with friends. It is always a hit and my personal favorite! Try this recipe - you wont be disappointed! the only change that I would recommend is rather that trying to roll the chicken - it is much easier to take a whole chicken breast and slice the top open and tuck the stuffing in to the slit. Allow the stuffing to come out over the top (like a double baked double stuffed potato). It also makes a very pretty presentation. (to do this - you need to double the stuffing recipe). Such a great recipe...Thank you Momma Mela!
RECIPE SUBMITTED BY
I am a mom of 2 beautiful boys ages 9 and 2. My husband works out of town all week doing construction and my meals during the week night tend to be pretty easy because of them being picky. However when my husband is home on the weekends I tend to spoil him rotten and cook big meals. This site is a great reference point for some ideas that are from main stream to gourmet. Thanks for the help!
