STUFFED CHICKEN MARSALA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CHICKEN
4 large boneless chicken breasts
3/4 cup all-purpose flour
Salt and Pepper to taste
1/2 cup olive oil
STUFFING
1/2 cup smoked gouda, shredded
8 oz. mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup Progresso Italian Breadcrumbs
2 tsp fresh garlic, minced
2 Tbsp. sun-dried tomatoes (chopped and patted dry)
4 green onions
3/4 cup sour cream
SAUCE
1/2 - 3/4 sweet onion, diced or sliced into thin strings
4 cups Dry Marsala Cooking Wine
8 oz. heavy shipping cream
12 oz. button mushrooms, thinly sliced
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Directions: |
Directions:Combine all the stuffing ingredients together in a bowl and set aside.
Preheat the oven to 350º.
Butterfly the chicken by slicing the side of the thicket part of each chicken breast, but do not cut all the way through.
Lay the chicken down and cover with plastic wrap and pound it gently until it is thinned to 1/4 - 1/2 inch thick. With the butterflied chicken laying flat, fill one of the flat sides with stuffing and fold the other side on top of it. Try not to overstuff, but can use long toothpicks to hold the chicken breasts in place while cooking. Sprinkle the chicken with salt and pepper and coat in flour.
In a large skillet, over medium high heat, put olive in pan skillet and cook until each side is a nice golden-brown color. Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
Within the skillet where the chicken cooked, add the onions to the chicken drippings, letting the onions cook in them for about 2-4 minutes. Add the mushrooms and continue to Sautee until the onions are translucent. (3-5 minutes)
Deglaze the pan by adding the wine and bringing it to a light bubble. You will want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown.
Slightly warm the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes.
Add the stuffed chicken breast into the skillet with the sauce. Spoon sauce over top of each chicken and heat for around 10 minutes on low heat.
Once heated serve the chicken and put the sauce over the chicken and mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25-30 minutes |
Personal
Notes: |
Personal
Notes: You can substitute the gouda or provolone and the Italian breadcrumbs with panko, but we like the flavor of the gouda and Italian breadcrumbs.
I also buy mushrooms, when on sale, slice and Saute in butter and freeze them in baggies or seal-a-meal.
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