stuffed chicken marsala with creamy mushroom sauce
I haven't made this (yet), but it's an adapted version of an Olive Garden recipe. Most who made it said it tasted fine but the sauce was too thin and puddled at the bottom of the plate. So I've incorporated changes suggested by reviewers that not only thickens the sauce but also boosts the flavor of the breading for the chicken breasts. And the additional steps of butterflying and reforming the breasts after adding the stuffing is replaced with an easier step of creating pockets to fill with the stuffing mixture. It's less messy and holds up quite well in both the sautéing and baking steps.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- CHEESE STUFFING
- 1/2 cup - smoked provolone cheese, shredded (use smoked gouda if you can't find smoked provolone)
- 8-ounce packages shredded mozzarella cheese
- 1/4 cup - grated parmesan cheese
- 1/2 cup - italian breadcrumbs
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons sun-dried tomatoes, drained well and chopped
- 1/2 cup - green onions, thinly sliced
- 3/4 cup - low-fat sour cream
- - salt and pepper, to taste
- CHICKEN
- 4 thick - skinless boneless chicken breasts
- 2 cups - all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces olive oil
- CREAMY MUSHROOM SAUCE
- 1 tablespoon cornstarch
- 3 cups - marsala wine
- 1 small white onion, halved and thinly cut lengthwise
- 4 cups - button mushrooms, thinly sliced
- 8 ounces heavy cream
- GARNISH
- 1/4 cup - fresh parsley, chopped
How To Make stuffed chicken marsala with creamy mushroom sauce
-
Step 1Preheat oven to 350°F. Lightly spray baking dish with nonstick spray; set aside.
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Step 2Combine all the Cheese Stuffing ingredients in a mixing bowl; set aside.
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Step 3Cut a wide slit in thickest part of each chicken breast to create a pocket, but don't cut all the way through. Pound each chicken breast with a mallet until about 1/2-inch thick. Stuff each pocket with Cheese Stuffing mixture. Gently press down on each to flatten chicken breasts, but not enough to cause stuffing to ooze out. (You don't need to seal the chicken breasts unless you prefer to do so.)
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Step 4Place flour, garlic powder, salt and pepper in a shallow dish. Dredge stuffed chicken breasts in the flour mixture, shaking off excess flour.
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Step 5Heat oil in a large skillet over medium heat. Sauté chicken breasts in hot oil on both sides until lightly browned. Transfer browned chicken to baking dish.
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Step 6Place baking dish in preheated oven and bake 20 to 30 minutes or until chicken is thoroughly cooked (internal temperature should be 165°F. )
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Step 7Pour 1/4 cup of Marsala wine into a measuring cup, and stir in cornstarch; set aside.
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Step 8While chicken is baking, add onion to the skillet and cook for 2 minutes, stirring constantly to deglaze pan. Add mushrooms and sauté another 2 to 3 minutes or until onions are soft. Add remaining 2 3/4 cups Marsala wine to skillet and heat to a simmer, stirring constantly to continue deglazing bottom of skillet. Add cream to skillet, and heat until reduced by half, stirring frequently. Remove skillet from heat and let cool just a bit. Add cornstarch mixture to slightly cooled sauce, and stir until thickened.
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Step 9To serve, place baked chicken breasts on individual serving plates, then spoon some of the creamy mushroom sauce over each serving. Garnish with chopped fresh parsley, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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