How to make Stuffed Chicken Marsala (Remake of Olive Garden’s)

Cut open the chicken breast to stuff it.

Mix flour, bread crumbs, salt, and pepper in a plate.

Prepare the filling with sour cream, shredded mozzarella, parmesan cheese, and chopped sun-dried tomatoes.

Stuff the chicken with the filling and fold it back over.

Coat the stuffed chicken in the flour and bread crumb mixture for a crispy texture.

Preheat the toaster oven to 375 degrees Fahrenheit and heat oil in a skillet on medium-high.

Clean the mushrooms with a damp paper towel.

Brown the stuffed chicken in the skillet to crisp the outside, then transfer it to the oven to cook for 30 minutes.

In the same skillet, melt 2 tablespoons of butter and add the mushrooms.

Pour in about 8 ounces of masala wine and let it simmer.

Add some heavy cream to the sauce to thicken it, saving some for mashed potatoes.

Boil the frozen diced potatoes until translucent, then drain them.

Mash the potatoes with 2 tablespoons of butter, leftover heavy cream, salt, and pepper.

Plate the stuffed chicken marsala with garlic mashed potatoes.

Equipment Needed

Spice Level:

Allergens