I’m going to start things off with a disclaimer. Here’s my disclaimer: This is not authentic Olive Garden Stuffed Chicken Marsala. It started out as that, but I changed some things to make them better!
This has to be one of my favorite dishes on earth to cook. It’s not too terribly hard, and it ends up looking fantastic. It’s extremely fancy.
Oh, and did I mention? It’s absolutely delicious!
I’m going to start out by making an ingredient list, since this recipe has a lot of ingredients and it can get a little confusing.
1 8oz package of Baby Bella mushrooms
4 chicken breasts
Salt and Pepper
4 oz mozzarella cheese, shredded
4 oz provolone cheese, shredded
4 oz Parmesan cheese, shredded or grated
1/2 cup sour cream
2 cloves minced garlic
16oz Marsala wine
4oz half’n'half cream
To start, grab a whole package of baby bella mushrooms. Brush off the dirt (don’t rinse them!)
Slice the mushrooms very thinly.
These two pictures were taken by my sister.
Heat a couple of tablespoons of vegetable oil in a skillet over high heat. Let it get really, really hot!
Add the mushrooms to the oil and sprinkle in a little salt.
Let them sit still for a minute or so before you stir them.
Now continue cooking those mushrooms over very high heat for about 3 or 4 minutes. They should look like this:
Remove them from the pan and set aside.
They are good enough to eat by themselves!
Now you need an onion.
Dice the onion pretty finely. My sister took this picture also.
Now return to the pan you cooked the mushrooms in. Turn the heat back on high and add the onions (but no more oil).
After 30 seconds, they look a little like this.
Keep cooking for about 2 minutes, then remove them from the heat and set aside.
Now heat 1/4 stick of butter and 1/4 cup of vegetable oil together in the skillet over medium heat.
Salt and pepper the chicken breasts. These are tenders, which don’t work quite as well, but it’s what I had.
Dredge each piece lightly in flour…
…on both sides.
Return to the skillet. As you can see, mine got a little too hot, but that’s just fine in the long run.
Drop the chicken breasts into the hot butter/oil.
Cook them until they’re golden brown on one side (about 3 to 5 minutes), then turn them over and cook them on the other side.
Remove the chicken to a paper-towel-lined plate. And the goal is not at all to cook the chicken through. Just get it nice and golden brown; it’ll go in the oven later.
Let the chicken cool for several minutes while you make the cheese stuffing.
This is 8 ounces of a Mozzarella Provolone blend. But you can use 4 ounces of each.
Add to that the Parmesan cheese. The kind from the can works also.
Dump in the sour cream,
And the minced garlic. This is a lot more garlic than I actually needed, and I only added about half of it.
Salt and pepper the cheese filling to taste.
Now preheat the oven to 350.
Take one of the cooled chicken breasts,
and slice it down the middle.
Don’t slice it all the way through. The goal is to get a slit in the chicken that looks like this:
Repeat for all the chicken pieces.
Now take a spoonful of the cheese stuffing,
and slide it inside the slits that you made.
Sprinkle the breadcrumbs over the cheese to make sure it doesn’t all melt out when you bake it.
Repeat for all the chicken breasts.
Line a pan with foil and butter the foil completely. Place the chicken pieces in the pan.
Bake the chicken in the preheated oven for 15-20 minutes.
This is where I started making some mashed potatoes…
Meanwhile, go ahead and make the sauce.
Remove most of the oil from the skillet…
And sprinkle a tablespoon of flour over what remains. Whisk it together over low heat.
Cook the mixture, whisking constantly, for 1 or 2 minutes.
Pour in the Marsala wine.
Turn the heat up to medium low and cook for a while, about 10-12 minutes, whisking occasionally.
During this time, the sauce will thicken and reduce by about half. And there is no picture of this because I was busy working on the potatoes and totally forgot. Airhead.
Now for the half’n'half! Slowly drizzle it in, whisking as you go. There is no picture of the cream drizzling in because, once again, I am an airhead.
Continue whisking until the sauce is hot. Sprinkle in some salt and pepper.
Now go grab the onions and mushrooms you cooked…
And dump them into the sauce.
Cook for another 2 to 5 minutes or until everything is heated. Remove the sauce from the heat.
Check on the chicken.
The chicken should be totally cooked, with no pink in the chicken itself and no pink juices. Golden brown, crispy, and delicious!
Now grab a spoonful of mashed potatoes (any recipe is fine, even instant…I suppose. I threw some of the leftover cheese stuffing into mine)…
And a piece of chicken…
And spoon the decadent sauce over the top.
You can’t know the deliciousness until you try. You just can’t.
Let’s take a closer look.
This…is a bite of heaven.
Try this today! You’ll never, ever regret it.