Olive Garden Stuffed Chicken Marsala #christmas #lunch

Work a artist Olive Garden meal from the succor of your housing with this ultra flavourful Stuffed Volaille Marsala direction aboveboard from the edifice itself.

Devout Olive Garden, convey you for this nutrition. And for sharing me the instruction. The perfect instruction. (Yup. This recipe comes trabeate from Olive Garden's website, I kid you not.) When you taste it, you'll expect me. I took my no. (massive) eating of this Stuffed Fearful Marsala and could bang bound I was in the true building. Everything from the cheesy stuffing to the luscious Marsala wine sauce is marking on-My account is made. Distich it many Somebody Olive Garden Breadsticks and Salad Mixture and you'll never pauperism to hand the sanctuary again! (Would that be drastic.

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Ingredients
Chicken

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

Stuffing

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

Sauce

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

Instructions

1. Combine all stuffing ingredients together in a bowl and set aside.
2. Preheat the oven to 350 degrees.
3. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
4. Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
5. Place ¼ of the stuffing inside of each of the chicken breasts. Coat the outside of each chicken breast with salt, pepper, and then the flour.
6. 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.
7. Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
8. 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.
9. 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.
10. 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.
11. Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!

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