[Anonymous]

Olive Garden Stuffed Chicken Marsala

6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour.

Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides.

Remove browned chicken breasts from skillet.

Add more oil if necessary. Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan.

Add Marsala to skillet and reduce by half, about 5 minutes.

Add chicken stock to skillet and put chicken back to the pan. Simmer
until chicken is cooked through, about 5 to 10 minutes.

Transfer chicken to platter. Thicken sauce by making a buerre maine with butter and flour, and whisking it in until sauce thickens.