[paramuscle]

This is a knock off of a recipe from The Olive Garden. It's not about healthy, it's about the taste and this is one of the most fabulous dishes you will ever try and it is fairly easy to make. It took me about 90 minutes to make this with no help at all...................it is really worth the time......trust me





Ingredients for Marsala sauce and chicken:

1 3/4 cups reduced sodium chicken broth (14 oz can)
2 tablespoons finely chopped shallots
5 tablespoons unslated butter
10 oz mushrooms, sliced fresh
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 (about 2 lbs)
2 tablespoons extra virgin olive oil (I prefer the tasting oil)
1/2 cup dry Marsala wine (this can be hard to find so shop around)
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Start with the butter and shallots and get the shallots golden brown over medium heat and then add the mushrooms and the sage, salt and pepper. Let the mushrooms get to the point where the are done (this is when all the moisture has left them and they have reduced down (about 10 minutes). Put the flour in a bowl and take the chicken and make sure it is butterflyed and if not, do that. Take the oil and put it in a pan and get it hot over medium heat and flour the chicken and salt and pepper it and put it in the pan. Cook the chicken until it browns a bit on both sides and take it out and drain it on towels (about 5-6 minutes each side). Take the chicken after it is done and put it in a baking dish and fold it in half while adding the cheese stuffing in the middle...............bake this at 375 for about 30 minutes or until it gets good and brown (internal temp of 165 for chicken)

Now take the pan with the chicken leftovers and grease and get it hot than add the wine and let it boil for a minute while you scrape the bottom of the pan for all the "trimmings" and then add the cream, the chicken broth, and the mushroom mixture and let that cook for about 20 - 30 minutes until it reduces way down and thickens up..............when it is ready, add the lemon juice and serve



Ingredients for cheese stuffing:

1/2 cup of smoked gouda (shredded- you will probably have to shred it yourself)
8 oz of shredded mozzarella
1/4 cup of grated parmesean
1/2 cup bread crumbs
1 teaspoon fresh garlic (minced)
1/4 teaspoon crushed red pepper
2 tablespoons sun dried tomato flakes (no oil)
1/3 cup sour cream
1/2 teaspoon each of salt and pepper

Mix these together and set the bowl aside for later


Ingredients for potatoes:

8- 10 medium potatoes (I prefer yukon gold)
3 tablespoons butter
heavy cream
about 20 cloves of garlic
salt and pepper to taste



The potatoes are real easy...............roast the garlic in aluminum foil. Just wrap it up and put it in the oven at 425 for half an hour or so and when you take it out, squeeze the garlic fro one end and it should pop out into the bowl. Boil the potatoes after you peel them of course. Put in the salt and pepper and butter and then I use a handheld mixer to get smoother potatoes. Add the cream in small incrimements until it mixes right and there you go.


Take the garlic potatoes and put them on a plate ......then put the chicken with stuffing on top of that and then put the marsala sauce on top of the whole thing...................when it is over, I promise you will thank me.............this is really one of the greatest recipes I have ever used.............ENJOY





~PM