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Cheesy Chicken Marsala


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  • 3/4 tsp. salt
  • 1/2 tsp. crushed dried rosemary
  • 1/4 tsp. pepper
  • 3/4 c. fat-free lower sodium chicken broth
  • 1/4 c. marsala wine
  • 3 Tbsp. all-purpose flour
  • 6 slices mozzarella cheese
  • 2 Tbsp. chopped fresh parsley
  • 6 boneless,skinless chicken breast halves(2 1/2 lbs.)
  • Toothpicks
  • 3 Tbsp. olive oil
  • 8 oz. mushrooms,sliced
  • 2 cloves garlic,minced
  • 2 Tbsp. butter
  • Rosemary sprigs


Servings 6
Preparation time 30mins
Cooking time 75mins


Step 1

Preheat oven to 425
Combine 1/2 tsp. salt,dried rosemary and 1/8 tsp. pepper;reserve.
In sm. bowl,whisk together broth,marsala and 1 Tbsp. flour.

Sprinkle mozzarella slices with 1 Tbs. parsley.
Cut horizontal pocket in each chicken breast and stuff with 1 slice mozzarella,folding to fit as necessary.
Secure closed with toothpicks.
Sprinkle chicken with reserved rosemary mixture;coat with remaining 2 Tbsp. flour.

In lg. nonstick skillet,heat 2 Tbsp. oil over med.-high heat.
Cook chicken in batches if necessary,until browned,turning once,4-5 mins. per side.
Transfer to jellyroll pan.
Roast 15 mins or until no longer pink in centers.

Meanwhile,in same skillet,heat remaining 1 Tbsp.oil over med. heat.
Add mushrooms,garlic and remaining 1/4 tsp. salt and 1/8 tsp. pepper.
Cook,stirring until browned,5 mins.
Add broth mixture;bring to boil.
Cook,stirring until thickened,3 mins.
Stir in butter.
Remove toothpicks from chicken;arrange on platter.
Top with mushroom sauce;sprinkle with remaining parsley.
Garnish with rosemary sprigs.

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