1/2 red onion, finely chopped 3 cloves garlic, chopped 8 oz button mushrooms, sliced
2 tablespoons parsley, chopped 2 cups marsala wine 1 1/4 cup heavy cream salt and pepper
Instructions
Cheese Stuffing-
Preheat oven to 350 degrees.
To prepare the chicken, butterfly the thickest section of chicken
breasts to create 2 halves.
Combine all the cheese stuffing ingredients in a mixing bowl and
mix well.
Place the flattened chicken breasts on a cutting board and add the
desired amount of cheese stuffing on one half of each chicken
breast, without overfilling. Gently press the stuffing down and fold
over the other half of chicken breast
Place the flour in a shallow pan and season to taste with salt and
pepper. Dredge the chicken breasts in flour, shaking off the
excess.
In a large pan over medium heat, add oil and heat until
shimmering.
Saute the chicken breasts, cooking until each side is golden brown.
Remove chicken from pan and place in a baking dish.
Bake the chicken for 20-25 minutes, or until the juices run clear
and the center of chicken reaches 165 degrees.
Marsala Sauce-
Add the onions and garlic to the pan the chicken was sauteed in,
stirring to loosen any drippings, about 2 minutes.
Add the mushrooms and parsley. Sauté until the onions are
translucent and the mushrooms begin to caramelize.
Add the marsala to the skillet to deglaze the pan. Make sure to
incorporate the drippings from bottom of pan. Allow the marsala
to come to a simmer and then add the cream. Simmer on low heat
until the sauce is reduced by half.
Originally Submitted
1/5/2013
0 Out of 5 from
0 reviews
You can add this Stuffed Chicken Marsala recipe to your own private DesktopCookbook.
