Stuffed Chicken Marsala

This is a great way to start off the new year, even if it's a couple of days late...

I finally got around to buying some marsala wine when I made a trip to the liquor store last week. I also bought some more red wine for cooking, and some really great Ste. Chapelle soft red wine for drinking! This recipe really looked great, taking the chicken and stuffing it with a mixed cheese mixture just sounded like a great idea.

Stuffed Chicken Marsala
Adapted from Olive Garden

6 chicken breasts
4 oz olive oil
2 cups all-purpose flour

Cheese Stuffing:

1/2 cup provolone cheese, shredded
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese
1/2 cup breadcrumbs
1 tablespoon garlic, minced
1/2 tablespoon red pepper flakes
2 tablespoons sun-dried tomatoes, chopped
1/3 cup green onions, sliced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper

  • 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 {it does not have to seal}.
  • 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:

1/2 red onion, finely chopped
3 cloves garlic, chopped
8 oz button mushrooms, sliced
2 tablespoons parsley {fresh}, chopped 
2 cups marsala wine
1 1/4 cup heavy cream
salt and pepper, to taste

  • 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.

I served this with lemon-garlic mashed potatoes and french green beans {haricots verts}.




Popular Posts