Click for Cookbook LOGIN
"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Stuffed Chicken Marsala Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Stuffed Chicken Marsala is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHEESE STUFFING
1⁄2 cup smoked provolone cheese
8 ounces shredded mozzarella cheese
1⁄4 cup parmesan cheese, grated
1⁄2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1⁄4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1⁄3 cup sour cream
1⁄2 teaspoon salt and pepper

CHICKEN
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste

SAUCE
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream
Directions:
Directions:
Preheat oven to 350°F.
Stuffing: Combine all cheese stuffing ingredients in a bowl.

Chicken: Butterfly thickest section to create two lobes and tenderize with a meat hammer. Place pounded 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 a large sauté pan on stove top.
Add 4 oz. oil; heat oil until shimmering.
Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
Cook each side until golden. When chicken is seared on both sides remove them from sauté 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 reach a temperature of at least 165°.

Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the 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.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
I like to make the stuffing and tenderize the chicken the night before so there is less to do between work and dinner.

I've never purchased marsala wine. I keep a box of cheap white wine handy for cooking.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

10W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!