Comments on: Olive Garden Stuffed Chicken Marsala

By: Stephanie

Stephanie — Sat, 18 Mar 2023 14:42:02 +0000

In reply to Kim. I'm so happy you enjoyed it Kim! Thanks so much for the great review!

By: Kim

Kim — Sat, 18 Mar 2023 06:14:11 +0000

This is awesome. I will be making it again.

By: Jeff

Jeff — Wed, 15 Feb 2023 15:50:38 +0000

I make a roux and that’ll thick it up

By: Stephanie

Stephanie — Wed, 16 Nov 2022 00:09:17 +0000

In reply to Carole. You'll put the flat sides facing up, put the stuffing on one of the flat sides, and fold the other flat side on top.

By: Carole

Carole — Tue, 15 Nov 2022 17:39:30 +0000

Your instructions say to butterfly the breasts. This will open up the breast so it’s flat. If each chicken side is flat, are we to put the stuffing on top of the flattened chicken or are we supposed to cut a pocket in the side?

By: Stephanie

Stephanie — Tue, 04 Oct 2022 00:10:27 +0000

In reply to Tristen. Hi Tristen! This isn't really meant to be a thick sauce, but if you would like to thicken it, I think a cornstarch slurry is the way to go, it's a little tricky to start it with a roux, given what's already going on in the skillet. I would take 4 tbsp. cornstarch and 4 tbsp. COLD water and add them to a container with a lid. Cover and shake to combine completely. When you are done adding in the cream and you bring it to a gently bubble, gradually increase it to more of a boil. Slowly stir in the cornstarch slurry, mixing continuously, until desired thickness is obtained. You may not need to add it all. Decrease heat back to low and proceed with serving! :)

By: Tristen

Tristen — Mon, 03 Oct 2022 23:47:32 +0000

I love this recipe but every time I make it the sauce is always so runny. Is there anything I can do to fix this? I’ve tried cornstarch and I’ve also let it sit for awhile. I even tried using less wine. HELP! Lol

By: Stephanie

Stephanie — Sun, 21 Aug 2022 14:06:10 +0000

In reply to Robert H.. Hi Robert!! WOW, that is funny, I always use plastic wrap and never wax paper! This is an older post and I wonder if I used to use wax paper or if that was something I typed in error. Either way, I updated it, thank you so much!!

By: Stephanie

Stephanie — Sun, 21 Aug 2022 13:30:57 +0000

In reply to Lesley. Hi Lesley! I would use dry, although you’re right, my link goes to sweet, and I have used that before and it’s turned out well! But I’d go with dry!

By: Robert H.

Robert H. — Sun, 21 Aug 2022 11:24:19 +0000

In reply to Stephanie.

Hi Sephanie.

Thanks for the kind response on my recent Stuffed Chicken Marsala review.
I just wanted to mention that from my past experience with pounding meats/poultry, wax paper is not the ideal covering to use. It tears easily and the raw juices tend to roll around, rather than adhere to the waxed paper. Instead of using wax paper, I pull off a large sheet of plastic wrap and lay it flat on a solid counter, lay the meat on the wrap, just off center, and fold the other half over the meat. I find plastic wrap to be more durable for pounding, especially with a mallet. It also tends to keep the raw juices a bit more confined. I’m not an expert cook, but I do enjoy sharing my “tips from experience” with a state-of-the-art culinary expert!
– Best regards, and thanks for the great recipes.