Olive Garden Stuffed Chicken Marsala Recipe 425 Food

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 200 degrees.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• 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 plastic wrap. 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.
• Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
• Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
• Deglaze the pan by adding the wine and bringing it to a light bubble. You'll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
• Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
• Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!

OLIVE GARDEN CHICKEN MARSALA

Steps:

• Using sheets of plastic wrap, pound the chicken breasts until about 1/4" thickness.
• In a mixing bowl, combine flour, salt, pepper and oregano. Dredge chicken pieces in the flour, shaking off any excess.
• In a skillet, combine olive oil and butter over medium heat until butter is incorporated into the oil. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side. Move breasts to outer edge of skillet, leaving center open, then add mushrooms to skillet stirring while they cook.
• Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
• Cover and simmer for about 15 minutes. Remove chicken breasts to individual plates, Garnish with the mushrooms equally and ladle sauce over each breast in whatever amount you wish.

CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl.
• Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat.
• Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side, then add mushrooms to skillet.
• Cook breasts about 2 more minutes, until both sides are lightly browned.
• Continue to stir mushrooms.
• Add Marsala wine around chicken pieces.
• COVER and simmer for about 15 minutes.
• TRANSFER to serving plate.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 350°F.
• Stuffing:Combine all cheese stuffing ingredients in a bowl.
• 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.
• 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.
• 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.
• 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.
• Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
• 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.
• Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

CHICKEN MARSALA (OLIVE GARDEN COPYCAT)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4-inch thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat. Cook chicken breast on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook the other side, then add mushrooms. Add Marsala wine around chicken pieces (CAUTION: a small flame will appear upon adding).
• COVER and simmer for about 15 minutes.
• TRANSFER to a serving plate.

STUFFED CHICKEN MARSALA

Steps:

• 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!

OLIVE GARDEN STUFFED CHICKEN PARMIGIANA

Steps:

• Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
• Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
• Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
• Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
• Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
• Turn chicken and bake another 15 to 20 minutes.
• While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
• Before serving, top with grated, fresh Parmesan cheese, if desired.