Stuffed Chicken Marsala {Olive Garden Copycat}

melskitchencafe.com

Vickie Noble Filoso

subheading: CHEESE STUFFING:

4 ounces smoked provolone or gouda cheese, shredded (about 1 cup)

6 ounces mozzarella cheese, shredded (about 1 ½ cups)

2 ounces Parmesan cheese, shredded (about ½ cup)

½ cup Panko or regular bread crumbs

3 cloves garlic, finely minced

Pinch of red pepper flakes, crushed

5 to 6 sun-dried tomatoes packed in oil, rinsed, patted dry and chopped

3 green onions, white and green parts finely chopped

¾ cup sour cream

½ teaspoon salt

½ teaspoon black pepper

subheading: SAUCE AND CHICKEN:

6 boneless, skinless chicken breasts

Salt and pepper to taste

1 tablespoon butter

1 tablespoon olive oil

16 ounces white button or baby bella mushrooms, sliced

¼ cup balsamic vinegar

1 cup 100% white grape juice

1 ½ cups good-quality beef broth or stock

½ cup heavy cream

Garlic mashed potatoes, for serving

Directions at melskitchencafe.com

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