Description
Make an accurate replica of Olive Garden’s Stuffed Chicken Marsala at home, featuring chicken breasts stuffed with cheese and prosciutto, served with a rich mushroom Marsala sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 slices prosciutto or thin ham
- 4 ounces mozzarella or provolone cheese, sliced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces sliced cremini mushrooms
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket.
- Place one slice of prosciutto and a slice of cheese inside the pocket of each chicken breast. Close the chicken securely.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each stuffed chicken breast in the flour mixture, shaking off any excess.
- Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.
- Sear the floured chicken breasts for 3 to 4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside, keeping it warm.
- Place the skillet back on the stovetop over medium heat. Add the sliced mushrooms to the skillet and cook until softened, about 5 minutes.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Add the chicken broth and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
- Stir in the heavy cream and heat through, but do not boil. Taste and adjust seasoning if needed.
- Slice the stuffed chicken breasts diagonally and arrange them on plates. Spoon the mushroom Marsala sauce generously over the chicken. Garnish with fresh parsley.
Notes
- To keep the stuffing inside, secure the opening of the chicken breasts with toothpicks before dredging and searing.
- For a deeper sauce color, use a darker Marsala wine or add a small splash of soy sauce during the simmering stage.
- Serve this dish with fettuccine pasta tossed in butter or Olive Garden’s famous salad dressing for a complete meal.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Searing and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 45
- Cholesterol: 140