stuffed chicken marsala with creamy mushroom sauce
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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.
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yield
4 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For stuffed chicken marsala with creamy mushroom sauce
- CHEESE STUFFING
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1/2 cupsmoked provolone cheese, shredded (use smoked gouda if you can't find smoked provolone)
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8-ounce pkgshredded mozzarella cheese
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1/4 cupgrated parmesan cheese
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1/2 cupitalian breadcrumbs
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1 tspfresh garlic, minced
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1/2 tspcrushed red pepper flakes (optional)
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2 Tbspsun-dried tomatoes, drained well and chopped
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1/2 cupgreen onions, thinly sliced
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3/4 cuplow-fat sour cream
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salt and pepper, to taste
- CHICKEN
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4 thickskinless boneless chicken breasts
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2 cupsall-purpose flour
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1 tspgarlic powder
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1 tspsalt
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1/2 tspblack pepper
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4 ozolive oil
- CREAMY MUSHROOM SAUCE
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1 Tbspcornstarch
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3 cupsmarsala wine
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1 smwhite onion, halved and thinly cut lengthwise
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4 cupsbutton mushrooms, thinly sliced
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8 ozheavy cream
- GARNISH
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1/4 cupfresh parsley, chopped
How To Make stuffed chicken marsala with creamy mushroom sauce
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1Preheat oven to 350°F. Lightly spray baking dish with nonstick spray; set aside.
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2Combine all the Cheese Stuffing ingredients in a mixing bowl; set aside.
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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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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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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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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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7Pour 1/4 cup of Marsala wine into a measuring cup, and stir in cornstarch; set aside.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Stuffed Chicken Marsala with Creamy Mushroom Sauce:
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