Chicken Moscato
Chicken Moscato is a creamy, flavor-packed twist on Olive Garden’s Chicken Marsala—made with sweet wine, mushrooms, and a cheesy stuffing. Perfect for company!
Servings: 6
Calories: 955kcal
Ingredients
- - Cheese Stuffing -
- 8- oz package Kraft shredded five cheese Italian combination of Mozzarella, Provolone, Parmesan, Asiago and Romano
- 1/4 cup Parmesan cheese grated
- 1/2 cup panko seasoned breadcrumbs
- 1 tsp fresh garlic minced
- 1/4 tsp red pepper flakes crushed
- 2 Tbsp sun-dried tomato flakes 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
Sauce
- 1 small onion cut in half and thinly sliced lengthwise
- 24 fl oz Moscato Wine
- 2 TBS sugar or to taste
- 8 fl oz heavy cream
- 2 small containers button mushrooms thinly sliced
- Salt and pepper to taste
- 2 lbs skinless boneless chicken breasts
- 4 fl oz olive oil
- 2 cups all-purpose flour
Instructions
- Pre-heat oven to 350°F.
- Combine all of the ingredients for the cheese stuffing in a large bowl.
- Place each chicken breast in zip loc bag or between 2 sheets of plastic wrap and pound until ½” thick.
- Combine flour in a shallow pan and season to taste with salt and pepper.
- Dredge each chicken breast in flour, shaking off excess.
- Add olive oil to large sauté pan and heat over medium heat.
- Sauté chicken breasts, cooking until each side is golden brown.Place browned chicken breasts in a casserole dish.
- Top each chicken breast with cheese mixture, pressing mixture firmly down. Divide cheese mixture evenly between all chicken breasts.
- Bake in preheated oven for 20 minutes, or until juices run clean and center of chicken reaches 165°F.
Meanwhile make sauce
- Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
- Add wine to pan, making sure to incorporate drippings from bottom of pan, add heavy cream and sugar to taste and simmer on low heat until reduced by half.
- To serve place cooked chicken breasts on a plate and top with the sauce.
Notes
Adapted from The Olive Garden's Stuffed Chicken Marsala