Olive Garden Stuffed Chicken Marsala

Make a classic Olive Garden meal from the comfort of your home with this ultra-flavorful stuffed chicken marsala recipe straight from the restaurant itself!

Ingredients

Chicken

4 boneless skinless chicken breasts
3/4 cup all-purpose flour
Salt/Pepper to taste
½ cup olive oil

Stuffing

½ cup smoked shredded cheese provolone or gouda
8 oz. mozzarella cheese shredded
¼ cup Parmesan cheese grated
½ cup breadcrumbs
1 teaspoon fresh garlic minced
1 tsp red pepper flakes
2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
3 green onions thinly sliced
3/4 cup sour cream

Sauce

1 yellow onion sliced into strings
4 cups Dry Marsala Wine
8 oz. heavy cream
12 oz. button mushrooms thinly sliced

Instructions

Combine all stuffing ingredients together in a bowl and set aside.
Preheat the oven to 350 degrees.
Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the flour.
Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.

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