Stuffed Chicken Marsala

I worked at a fine dining restaurant for almost 4 years (on and off) and one of my favorite dishes they had was a Chicken Marsala. Now, theirs was quite different from this one. It was a floured chicken breast served on top of angel hair pasta with a mushroom/Marsala sauce. It was very yummy! I'm a sucker for pasta dishes. So, when I saw this pin, I thought- heck why not! Even though there is no pasta to it, its still has cheese, and mushrooms, and Marsala wine. Russell put this on the keeper list so I thought I would share it with all of you. Now, I did take out some of their ingredients, because I didn't feel like spending the money on them. I also halved the stuffing and the sauce because it just made way too much. Simpler is better right! If you want to see the original, go to Pia Recipes. This was a very easy recipe to make. Here's how I did it.


Ingredients:

• 2 lbs Chicken Breast (if you buy thin enough ones you don't have to pound them out)
• Extra Virgin Olive Oil
• 1 C All-Purpose Flour
• Salt and Pepper to taste

Cheese  Stuffing:

• 4 oz Shredded Mozzarella Cheese (1/2 a bag)
• 1/4 C Italian Breadcrumbs
• 1/2 tsp minced garlic
• 1/4 tsp crushed red pepper flakes
• 2 tbl green onions
• 6 tbl sour cream
• Salt and Pepper to taste

Marsala Sauce:

• 1/2 small onion, chopped
• 12 fl oz Marsala Wine
• 4 fl oz half and half
• 4 C button mushrooms, thinly sliced

Instructions:

Pre-heat oven to 350°F. 

COMBINE all cheese stuffing ingredients in a mixing bowl.
BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.

PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

FOLD over other lobe of chicken breast; does not have to seal.

HEAT large sauté pan over medium heat with extra virgin olive oil.

PLACE flour in a shallow pan and season to taste with salt and pepper.

DREDGE stuffed chicken breasts in flour, shaking off excess.

SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

REMOVE chicken from pan and place in a baking dish.

BAKE for 20-25 minutes, or until juices run clean and center of chicken reaches 165°F.

ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

HEAT wine to a simmer and add half and half. Simmer on low heat until reduced by half (about 10-15 minutes).

PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.


Number of servings (yield): 6