CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)
When Dining at The Olive Garden this is one of my favorites. Please note this is from the Olive Garden Website and is not some knock off recipe. You can find more of these @ http://www.olivegarden.com/recipes/
Provided by Starfire aka Wendy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
- COMBINE flour, salt, pepper and oregano in a mixing bowl.
- Dredge chicken pieces in the flour, shaking off any excess.
- HEAT oil and butter in a skillet over medium heat.
- Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
- Turn breasts over to cook other side, then add mushrooms to skillet.
- Cook breasts about 2 more minutes, until both sides are lightly browned.
- Continue to stir mushrooms.
- Add Marsala wine around chicken pieces.
- COVER and simmer for about 15 minutes.
- TRANSFER to serving plate.
Nutrition Facts : Calories 666.8, Fat 28.4, SaturatedFat 9.8, Cholesterol 106, Sodium 255.1, Carbohydrate 21.1, Fiber 0.8, Sugar 3.1, Protein 28.1
OLIVE GARDEN STUFFED CHICKEN MARSALA
Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.
Provided by 1 Baker
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Stuffing:Combine all cheese stuffing ingredients in a bowl.
- Chicken:Butterfly thickest section to create two lobes.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. Preheat a large sauté 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 sauté pan with the preheated oil.
- Cook each side until golden. When chicken is seared on both sides remove them from sauté 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°.
- Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté 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.
- Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6
OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE - (4.2/5)
Provided by Booper-2
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F. In a mixing bowl, combine all of the ingredients for the cheese stuffing. Use a kitchen knife to make a butterfly cut through the thickest part of the chicken breasts, creating two halves that are connected in the middle. Place the breasts between two sheets of plastic wrap, then use a kitchen mallet to pound the breasts until they reach an even thickness of ¼-inch to ½-inch. Lay the breasts on a plate and place stuffing on one of the breast halves. Continue adding stuffing, dividing evenly among the breasts. Flatten the stuffing gently and fold the other half over to sandwich the stuffing. Heat a large skillet over medium heat, then add olive oil and heat through. Put the flour in a shallow plate. Season it with salt and pepper as desired. Dredge the stuffed chicken breasts in the flour carefully. Be sure to shake off the excess. Place the coated chicken breasts in the pan and cook until golden brown on both sides. Take the chicken out of the pan and lay the pieces in a baking dish. Put the dish in the oven and bake the chicken for 10 to 20 minutes or until juices run clear. In the same saucepan, add the onions, stirring to loosen the drippings. Cook for two minutes over medium heat, then add the mushrooms and sauté for a few minutes until onions are soft. Pour the Marsala wine into the pan to deglaze it, stirring the drippings into the sauce. Heat the wine until it simmers, then add the heavy cream. Lower the heat and simmer until the liquid reduces by half. Lay the chicken on a plate, then top the meat with the sauce.
OLIVE GARDEN CHICKEN MARSALA
Make and share this Olive Garden Chicken Marsala recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using sheets of plastic wrap, pound the chicken breasts until about 1/4" thickness.
- In a mixing bowl, combine flour, salt, pepper and oregano. Dredge chicken pieces in the flour, shaking off any excess.
- In a skillet, combine olive oil and butter over medium heat until butter is incorporated into the oil. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
- Turn breasts over to cook other side. Move breasts to outer edge of skillet, leaving center open, then add mushrooms to skillet stirring while they cook.
- Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
- Cover and simmer for about 15 minutes. Remove chicken breasts to individual plates, Garnish with the mushrooms equally and ladle sauce over each breast in whatever amount you wish.
Nutrition Facts : Calories 616.4, Fat 22.6, SaturatedFat 6.2, Cholesterol 90.8, Sodium 204.8, Carbohydrate 21.5, Fiber 1, Sugar 3.1, Protein 28.1
STUFFED CHICKEN MARSALA
If you have ever had Chicken Marsala or Stuffed Chicken Marsala from the Olive Garden and love it, well this is the recipe for you! With a little tweaking - I think you will find a most wonderful meal that anyone can make. ENJOY!
Provided by Momma Mela
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-Heat oven to 350 degree's.
- Combine all cheese stuffing ingredients in a mixing bowl and set aside.
- Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
- Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
- Dredge all completed chicken rolls in flour seasoned with salt and pepper.
- Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
- Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
- Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
- Place cooked chicken breasts back in the wine sauce and spoon sauce over.
- I served this meal over cooked thin pasta and crusty garlic bread!
Nutrition Facts : Calories 1509.7, Fat 63.5, SaturatedFat 29.6, Cholesterol 288.2, Sodium 1158.6, Carbohydrate 56.8, Fiber 2.2, Sugar 9.1, Protein 69.9
MY VERSION OF OLIVE GARDEN STUFFED CHICKEN FLORENTINE
I really love this, but they don't make it any more. I found out the cheese stuffing in the chicken is the same as chicken marsala, so I got the chicken Marsala recipe from "#1 Baker" and changed it to make stuffed chicken florentine instead of marsala. Please note any changes you make to makes this. I'm curious to see if anyone else thinks it resembles Olive Garden's creation.
Provided by cynthia912
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the chicken breasts in half, the butterfly them (so you have 6 butterflied pieces of chicken).
- Mix together cheeses, sour cream, bread crumbs, garlic crushed red pepper flakes, salt and pepper. Add 2 Tbsp sun dried tomatoes(remove from the oil, and chop before adding). Put the mixture into the butterflied chicken.
- Dredge the chicken in about 1 C flour.
- Put some oil in a pan and sear both sides of the chicken, then remove from pan and place in a baking dish and put it in the oven for 10-20 minutes at 350 degrees.
- While that is cooking, cook the noodles according to directions.
- In another pan, mix together 1/2 C flour and 1/4 C olive oil until thick. Add half and half and chicken broth and whisk until smooth. Let it heat and thicken more.
- Take the remaining sun dried tomatoes and put them into a food processor or blender and pulverize them, then add it to the half and half sauce on the stove. Add Salt and pepper to taste. This is your sun dried tomato sauce.
- To serve, put the chicken on the plate, and put the cooked noodles next to the chicken. Add the sun dried tomato sauce on top of the pasta. Then sprinkle the chopped Roma tomatoes and spinach on top of the pasta and serve. to do like olive garden, serve with extra fresh Parmesan on top.
Nutrition Facts : Calories 1053.9, Fat 60.9, SaturatedFat 22.2, Cholesterol 200.9, Sodium 897.2, Carbohydrate 67.4, Fiber 3.7, Sugar 2.8, Protein 58.2
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