Stuffed Chicken Marsala

By Tom421

Chicken breasts stuffed with a cheese, breadcrumbs, green onions, garlic, and sun-dried tomato and covered by a creamy marsala-mushroom sauce. A dinner to impress.

Ingredients

• CHEESE STUFFING:
• 1/2 cup smoked gouda or provolone cheese, shredded
• 1 (8 ounce) package mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1 teaspoon fresh garlic, minced
• 1/4 teaspoon red pepper flakes, crushed
• 2 tablespoons sun-dried tomato, drained and chopped
• 1/3 cup green onions, thinly sliced
• 3/4 cup sour cream, about 6 oz
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• CHICKEN:
• 2 pounds skinless, boneless chicken breasts
• 4 fluid ounces olive oil
• 2 cups all-purpose flour
• SAUCE:
• 1 small onion, cut in half and thinly sliced lengthwise
• 6 cups button mushrooms, thinly sliced
• 24 fluid ounces Marsala wine
• 8 fluid ounces heavy cream
• Salt, to taste
• Pepper, to taste

Details

Servings 4
Adapted from recipesecrets.net

Preparation

Step 1

Pre-heat oven to 350°F.

Combine all cheese stuffing ingredients in a mixing bowl.

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.

Heat large sauté pan over medium heat.

Add olive oil and heat until shimmering.

Place flour in a shallow pan and season to taste with salt and pepper. Dredge the chicken in the flour mixture.

Sauté chicken breasts with preheated oil, cooking until each side is golden brown.

Remove chicken from pan and place in a baking dish.

Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.