Side Pannel
Stuffed Chicken Marsala
Stuffed Chicken Marsala
- Recipe Submitted by Cassata on 09/24/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- Cheese Stuffing:
- 1/3 cup green onions, thinly sliced
- 1/2 cup smoked shredded cheese (provolone or gouda)
- 1/2 tsp black pepper
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 1 tsp fresh garlic, minced
- 8-oz package mozzarella cheese, shredded
- 2 Tbsp sun-dried tomato flakes (drain first if in oil)
- 3/4 cup sour cream (6 oz)
- 1/2 tsp salt
- 1/4 tsp red pepper flakes, crushed
- Sauce:
- 4 fl oz olive oil
- 1 small onion, cut in half and thinly sliced lengthwise
- 8 fl oz heavy cream
- Salt and pepper to taste
- 2 small containers button mushrooms, thinly sliced (6 cups)
- 2 lbs skinless, boneless chicken breasts
- 2 cups all-purpose flour
- 24 fl oz Marsala wine
Directions
1. Pre-heat oven to 350°F.
2. COMBINE all cheese stuffing ingredients in a mixing bowl.
3. BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
4. PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
5. FOLD over other lobe of chicken breast; does not have to seal.
6. HEAT large sauté pan over medium heat.
7. ADD olive oil and heat until shimmering.
8. PLACE flour in a shallow pan and season to taste with salt and pepper.
9. DREDGE stuffed chicken breasts in flour, shaking off excess.
10. SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
11. REMOVE chicken from pan and place in a baking dish.
12. BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
13. ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
14. DEGLAZE pan with Marsala wine ”“ make sure to incorporate drippings from bottom of pan.
15. HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
16. PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
17. SERVE with your favorite garlic mashed potato recipe.
2. COMBINE all cheese stuffing ingredients in a mixing bowl.
3. BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
4. PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
5. FOLD over other lobe of chicken breast; does not have to seal.
6. HEAT large sauté pan over medium heat.
7. ADD olive oil and heat until shimmering.
8. PLACE flour in a shallow pan and season to taste with salt and pepper.
9. DREDGE stuffed chicken breasts in flour, shaking off excess.
10. SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
11. REMOVE chicken from pan and place in a baking dish.
12. BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
13. ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
14. DEGLAZE pan with Marsala wine ”“ make sure to incorporate drippings from bottom of pan.
15. HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
16. PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
17. SERVE with your favorite garlic mashed potato recipe.
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