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Stuffed Chicken Marsala


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  • 2 large chicken breasts (boneless, skinless)
  • salt, pepper
  • 1/4 cup flour
  • 1 1/2 – 2 Tablespoons oil
  • Cheese Stuffing
  • 1/2 cup breadcrumb
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 cup provolone cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1/4 teaspoon salt, pepper
  • 1 garlic clove, minced
  • 1-2 Tablespoon sun dried tomatoes, minced
  • 2 Tablespoons or 3/4 csour cream
  • Chicken
  • 2 lbs boneless skinless chicken breasts
  • 4 ounces cooking oil
  • 2 cups flour
  • 6 cup baby bell
  • 1 onion, minced
  • 1 garlic clove, minced
  • salt, pepper
  • 1 Tablespoon flour
  • 1 cup chicken broth
  • 1 cup sweet Marsala wine
  • 2 Tablespoons heavy cream
  • 1 Tablespoon lemon juice
  • fresh parsley, minced, for garnishing



Step 1

1Preheat oven to 350°F.
2Stuffing:Combine all cheese stuffing ingredients in a bowl.
3Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
4Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
5Place flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
6Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
7Bake until juices run clear and stuffing and center reach a temperature of at least 165°.

8.Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering. Add the mushrooms and onion. Season with salt and pepper. Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender.
9.Add the garlic and cook for another minute.
10.Add the flour and mix until thoroughly mixed in.
11.Add the wine and chicken broth, whisking vigorously, to prevent lumps.
12.Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.
13.Add the heavy cream.
14.Season with salt and pepper. Add the lemon juice.
15.Pour the sauce over the chicken. Garnish with parsley.

9Place cooked chicken breast on a plate and top with onions, mushrooms and sauce

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