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This recipe for Stuffed Chicken Marsala, by Joe and Nikki Kelso, is from The Great Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Joe and Nikki Kelso Added: Thursday, July 23, 2009
Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of fontina. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and sauté chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary . Add mushrooms to skillet and sauté on high heat until browned. Mushroom liquid will start to deglaze the pan. Add marsala to skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and return chicken to the pan. Simmer until chicken is cooked through, about 5-10 minutes. Transfer chicken to platter. Thicken sauce by making buerre manie with butter and flour and whisking it until sauce thickens.
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