Stuffed Chicken Marsala

By sleestack86

Ingredients

• 2 lbs Skinless, boneless chicken breasts
• Cheese Stuffing
• 1/2 cup Smoked shredded provolone or gouda cheese
• 8 oz Shredded Mozzarella
• 1/4 cup Grated parmesan cheese
• 1/2 cup Breadcrumbs
• 1 tsp Minced fresh garlic
• 1/4 tsp Crushed red pepper flakes
• 2 Tbsp Sundried tomato flakes (if in oil drain first)
• 1/3 cup Thinly sliced green onions
• 3/4 cup Sour cream
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• Sauce
• 1 Small Onion
• 24 oz Marsala Wine
• 8 oz Heavy cream
• 6 cups Button mushrooms (thinly sliced)
• as needed Salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees

Stuffing:
Combine all cheese stuffing ingredients in a bowl

Chicken:

Butterfly thickest section to create two lobes - pound out until 1/4" - 1/2" thick

Place pounded out chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast

Gently press stuffing down and fold over other side of chicken breast

Preheat large saute pan on stove top. Add 4 oz. oil, heat oil until shimmering.

Place approximately 2 cups of flour in a pan and season it to taste with salt and pepper. Dredge stuffed breasts in flour. Shake off excess.

Place stuffed chicken breasts in saute pan with preheated oil.

Cook each side until golden brown ("searing").

When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes.

Bake until juices run clear and stuffing and center of chicken reach a temperature of at least 165 degrees.

Add onions to saute pan. Stir with spatula.

After 2 minutes add mushrooms, saute mixture until onions are translucent.

Deglaze saute pan with marsala wine - make sure to incorporate particles from bottom of pan.

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

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

Serve with your favorite garlic mashed potato recipe.

** If sauce is not thick enough (depending on taste): take 2 tbsp of water and mix with 2 tbsp of cornstarch- dissolve cornstarch and mix into hot sauce. Heat sauce until boiling and desired consistency.