Olive Garden Stuffed Chicken Marsala 2021

Olive Garden is one of my top eateries of all time. The salad and soup at the bottom of the barrel and sangria, the great prices, and fresh grated Parmesan cheese I can get.

However, there are times when I have in the middle of an Olive Garden craving during the week when there’s not enough time to gather everyone to eat in an establishment. It’s a joy knowing that I can make the same delicious meal at home, with none of the hassle or additional time.

Actually, the recipe for the Stuffed Chicken Marsala is a bit complex but is easy to make without taking much time. It also gives me the time to create my own sangria and it makes me happier.

There’s no need to crush the chicken breasts like you would for other meals. Instead, you’ll cut the breasts of the chicken horizontally before grilling them for 4 to five minutes.

Then, fill your cheese-filled stuffed tin with filling, and over your dish in Marsala and mushrooms sauce.

The best method to reduce time while making the recipe you’ve chosen is to heat the oven to 200°F.

Once the sauce and filling are prepared combine everything according to the recipe, and put the chicken breasts into the oven for around 15 minutes.

Check out the notes below to assist you in making the most delicious mushroom Marsala sauce that you can.

Olive Garden Stuffed Chicken Marsala

Prep Time Cook Time Total Time
20 min 20 min 40 min

Ingredients

Chicken breasts pan-seared

  • 4 chicken breasts
  • 1 tablespoon olive oil 1 tablespoon olive
  • 1 teaspoon salt
  • 1/4 teaspoon of ground black pepper

Chicken Marsala Sauce

  • 3 tablespoons butter
  • 2 tablespoons of flour
  • 1 cup of dry Marsala
  • One cup thick cream

Mushrooms

  • 1 cup chopped mushrooms
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 teaspoon black and white pepper ground
  • 1 teaspoon garlic is an option

Filling with cheese for chicken stuffed

  • 1 cup of grated Parmesan cheese
  • 1/2 cup Mozzarella cheese
  • 3/4 cup breadcrumbs
  • 2 tablespoons butter that is melted
  • 2 teaspoons chopped parsley minced
  • 2 tablespoons chopped sundried tomato

Instructions:

  • Preheat the oven to 200 degrees.

Chicken pan-seared

  • The chicken breasts are cut into two horizontal halves, then add salt and pepper to the chicken breasts. In the skillet and cook the breasts of the chicken over medium-high temperature. Chicken should have nearly cooked through. This will take between 4 and 6 minutes per side. Combine the pieces of chicken for assembly and put them aside.

The cheese filling

  • Mix all the ingredients within a smaller bowl and mix them together.
  • A couple of tablespoons of cheese filling between two pieces of chicken that you have cooked. Make sure the meat is warm before putting it in the oven. It’s possible to rub some olive oil over the chicken’s top to ensure that it doesn’t get dry.

Chicken Marsala Sauce

  • In the same pan in which the chicken was cooked the first place, add butter and flour. Make sure to clean the pan prior to cooking because the flavoring of the chicken will make the sauce. Mix the flour and butter together, then cook for approximately 1 minute at medium-high heat.
  • Add Lambrusco dry Marsala wine mix until the mixture becomes thicker and starts to bubble.
  • Incorporate the heavy cream and let the sauce decrease. After that, sprinkle the sauce with salt and pepper.

Mushrooms

  • In a separate pan make a small amount of butter. Then, put the mushroom slices in. Season the mushrooms with a little pinch of black pepper and salt while they cook. Sauté them until they start to brown before adding their pieces to Marsala sauce. Stir them in a way that the flavors are well blended.

Chicken Assembly

  • Put a chicken breast that has been stuffed on a platter, then generously drizzle your Marsala along with the sauce for mushrooms over it. Serve warm, and then take pleasure in the.

Notes:

  • Marsala is a distinct dry white wine produced in Italy. When you’re not able to have Marsala available You can substitute it by another dry white wine.
  • Make sure not to overload the chicken, as you want it to cook through without drying the chicken out. It is also possible to apply lightly a thin coat of olive oil on the chicken prior to cooking it in order to stop dryness.
  • Do not serve the Marsala and the mushroom sauce onto the chicken after cooking it in the oven.
  • For additional Olive Garden dishes, try our Olive Garden Alfredo Recipe and Zuppa Toscana soup recipe.

Why This Recipe Works

worried! It’s a stroll through the woods. Cut an open slit horizontally on the other portion of the bird, making certain to not cut completely through the opposite side, in order to create pockets.

Cheese cheese, cheese, and cheese This creamy chicken marsala makes use of mozzarella as well as parmesan cheese. The combination is heavenly! Don’t be scared to add more cheese if it’s your preference since it’s what I like and I totally understand! I also like to sprinkle some grated parmesan cheese on the top of the dish to give it that final kick of deliciousness.

Sauce The trick is to not wash the pan after you’ve seared the chicken. It is important to remove the glaze (get rid of at the very bottom) the pan using marsala wine cooking, the garlic mushroom salt, and pepper along with heavy cream. The brown “bits” leftover from the cooking of the chicken mix should be added to the sauce to add flavor.

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