Copycat Olive Garden Stuffed Chicken Marsala

• Meat

  • 2 lbs Chicken breasts, skinless boneless

• Produce

  • 2 small containers Button mushrooms
  • 1 tsp Garlic, fresh
  • 1/3 cup Green onions
  • 1 Onion, small
  • 2 tbsp Sun-dried tomato flakes

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 fl oz Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 1/2 cup Cheese, smoked
  • 8 fl oz Heavy cream
  • 1 8-oz package Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 3/4 cup Sour cream

• Beer, Wine & Liquor

  • 24 fl oz Marsala wine

Found on flavorite.net

Directions

• Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.
• BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.
• PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
• FOLD over other lobe of chicken breast; does not have to seal.
• HEAT large sauté pan over medium heat.
• ADD olive oil and heat until shimmering.
• PLACE flour in a shallow pan and season to taste with salt and pepper.
• DREDGE stuffed chicken breasts in flour, shaking off excess.
• SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
• REMOVE chicken from pan and place in a baking dish.
• BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
• ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
• DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
• HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
• PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
• SERVE with your favorite garlic mashed potato recipe.