Recipe for stuffed chicken marsala like Olive Garden's?

Question

I need to know the STUFFED version as said above

Answer 1

chicken marsala like olive gardens
INGREDIENTS:
4 boneless chicken breast halves; skin removed, pounded to an even 1/4-inch thickness
1/4 cup sifted all-purpoes flour
1/2 teaspoon dried leaf basil, oregano, or Italian herbs
1/4 cup olive oil
4 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
PREPARATION:
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for about 2 minutes on the onet side, or until lightly browned. As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and simmer for about 10 minutes.
Serves 4.
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Answer 2

This recipe for Olive Garden Chicken Marsala serves/makes 4

Ingredients:
4 Chicken half-breasts -- pound 1/4" thick -- skinned & Deboned
1/4 cup Wondra flour
1/2 teaspoon Salt
pepper to taste
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushroons -- sliced
1/2 cup Marsala wine


Directions:

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.


Enjoy=)

Answer 3

Found this online! Enjoy, we just had this for dinner last light... at Olive Garden, OMG.. this is fabulous! Olive Garden Stuffed Chicken Marsala Author/Submitted by: Olive Garden Newsletter Servings: 4 Categories: Alcohol / Cheese / Chicken / Sauces Ingredients: ---CHEESE STUFFING--- 1/2 cup smoked provolone or gouda cheese 8 ounces shredded mozzarella cheese 1/4 cup grated parmesan cheese 1/2 cup bread crumbs 1 teaspoon fresh garlic, minced 1/4 teaspoon crushed red pepper 2 tablespoons sun-dried tomato flakes, if in oil, drain first 1/3 cup sour cream 1/2 teaspoon salt and pepper ---CHICKEN--- 2 pounds Skinless boneless chicken breasts 4 ounces cooking oil 2 cups flour salt and pepper, to taste ---SAUCE--- 1 small onion, chopped 6 cups button mushrooms, thinly sliced 24 ounces marsala wine 8 ounces heavy cream Directions: 1. Preheat oven to 350 F. 2. STUFFING: Combine all cheese stuffing ingredients in a bowl. 3. CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4"-1/2" thick. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast. Gently press stuffing down and fold over other side of chicken breast. 4. Preheat a large saute pan on stove top. add 4 oz oil, heat oil until shimmering. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees. 5. SAUCE: Add the onions to the saute pan. stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent. Deglaze saute pan with the marsala wine - make sure to incorporate particles from bottom of pan. Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half. 6. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.

Answer 4

CHICKEN MARSALA


1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice



Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Makes 4 servings.

Answer 5

Check the internet for a printable recipe .