Stuffed Chicken Marsala | Min Yx Games Stuffed Chicken Marsala | Min Yx Games
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Stuffed Chicken Marsala

 Make a classic Olive Garden meal from the comfort of your home with this ultra flavorful Stuffed Chicken Marsala recipe straight from the …

Ingredients :

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 small onion, cut in half and thinly sliced lengthwise
  • 24 fl oz Marsala wine
  • 8 fl oz Heavy Cream
  • 2 small containers button mushrooms, thinly sliced (6 cups)
  • Salt and pepper to taste


  • 2lbs skinless, boneless, chicken breasts
  • 4fl oz Olive Oil
  • 2 cups all-purpose flour

Directions :

  1. Pre-heat oven to 350°F.
  2. Combine all cheese stuffing ingredients in a mixing bowl.
  3. Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.
  4. Place flattened chicken breasts on a plate and place the desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
  5. Fold over another lobe of chicken breast; does not have to seal.
  6. Heat large sauté pan over medium heat.
  7. Add olive oil and heat until shimmering.
  8. Place flour in a shallow pan and season to taste with salt and pepper.
  9. Dredge stuffed chicken breasts in flour, shaking off excess.
  10. Saute chicken breasts with preheated oil, cooking until each side is golden brown.
  11. Remove chicken from pan and place in a baking dish.
  12. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
  13. Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
  14. Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of a pan.
  15. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
  16. Place cooked chicken breasts on a plate and top each with onions, mushrooms, and sauce.
  17. Serve and enjoy

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