More Stuffed Chicken Marsala
More Stuffed Chicken Marsala
Ingredients :
2 large chicken breasts (boneless, skinless)
salt, pepper
1/4 cup flour
1 1/2 - 2 Tablespoons oil
Cheese Stuffing:
1/2 cup bread crumbs
1 1/4 cup of shredded Cheese (my favorite combo below)
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
2 Tablespoons sour cream
Marsala Sauce:
8 oz. baby bella mushrooms, sliced
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
Directions :
Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.
Combine all the stuffing ingredients in a bowl. Mix to combine.
Stuff half of the stuffing into each chicken breast.
Dredge each stuffed chicken breast in flour.
Heat 1½ Tablespoons of oil in a skillet on medium high heat. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.
Place the chicken in a baking dish and bake in a preheated 350 degree oven until cooked through (about 30 minutes)
Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat. 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.
Add the garlic and cook for another minute.
Add the flour and mix until thoroughly mixed in.
Add the wine and chicken broth, whisking vigorously, to prevent lumps.
Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.
Add the heavy cream.
Season with salt and pepper. Add the lemon juice.
Pour the sauce over the chicken.
Serve and enjoy!
2 large chicken breasts (boneless, skinless)
salt, pepper
1/4 cup flour
1 1/2 - 2 Tablespoons oil
Cheese Stuffing:
1/2 cup bread crumbs
1 1/4 cup of shredded Cheese (my favorite combo below)
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
2 Tablespoons sour cream
Marsala Sauce:
8 oz. baby bella mushrooms, sliced
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
Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.
Combine all the stuffing ingredients in a bowl. Mix to combine.
Stuff half of the stuffing into each chicken breast.
Dredge each stuffed chicken breast in flour.
Heat 1½ Tablespoons of oil in a skillet on medium high heat. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.
Place the chicken in a baking dish and bake in a preheated 350 degree oven until cooked through (about 30 minutes)
Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat. 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.
Add the garlic and cook for another minute.
Add the flour and mix until thoroughly mixed in.
Add the wine and chicken broth, whisking vigorously, to prevent lumps.
Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.
Add the heavy cream.
Season with salt and pepper. Add the lemon juice.
Pour the sauce over the chicken.
Serve and enjoy!
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