Hey, or should I say bwon jorno, fellow foodies! My favorite kind of food in the world to eat and to make happens to be Italiano! And my favorite meal is hands down this lovely dish of Stuffed Chicken Marsala!
The first time I ever had Stuffed Chicken Marsala was at Olive Garden (of course) years ago. I wanted something a little different than the manicotti both my sister and I would always order. The second I tasted it, I was hooked! It became my go-to order from then on.
I always wanted to attempt to make it at home but figured it might be a bit complicated, turns out it’s really not. And it’s truly just as good as Olive Garden… if not better. Yep, I said it!
But I will say, in the interest of full disclosure, though I could totally eat this everyday, it’s more of a meal I bring out for special occasions. It’s pretty rich, the ingredients can get a little pricey, and it’s somewhat time consuming. But please do not let that scare you away… trust me, it’s way too delish to pass up! Plus I cannot think of a better dish to impress your guests or especially a date!
So save it for a holiday or special occasion or call up some friends and make tonight a special occasion but just be sure to give it a shot real soon! Yes, you could go to Olive Garden, sure, but there’s something much more satisfying about making it yourself in your own kitchen.
So pour yourself a glass of wine (Okay, in my case it would be Dr. Pepper since I don’t drink but it just sounded right lol.), put on some music and get to cookin’. Ciao lovelies! :)
Stuffed Chicken Marsala -
(Recipe found @ http://joelens.blogspot.com)
When you taste this tender chicken filled with 3 kinds of cheeses, sun dried tomatoes, green onions, and garlic (among other things) covered in creamy Marsala sauce full of mushrooms… I swear you’re going to fall in love!
Some of the delish ingredients! Can I just tell you that I’m on a huge mushroom kick right now… love anything with mushrooms. Ooh and cheese, always cheese!
Onions, garlic. mushrooms, heavy cream, and of course Marsala wine make up the most heavenly sauce ever.
Pair this chicken with some mashed potatoes and garlic bread and you’re set! Bon appetite! :)
Cheese Stuffing -
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Pre-heat oven to 350°F and have a baking dish ready.
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick. Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.
Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.
In a cast iron skillet over medium heat, add oil and heat until shimmering. Sauté the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F.
Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half.
Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce. Serve with potatoes & garlic bread, if desired!