stuffed chicken marsala
(1 RATING)
I found the marsala recipe written on a piece of paper hidden in one of my grandmother's old cookbooks. I added a twist to it by stuffing the chicken rather than pounding it flat.
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prep time
20 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - thick chicken breast halves, skinless and boneless
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup marsala wine
- 2 tablespoons lemon juice
- 1/2 cup chicken broth
How To Make stuffed chicken marsala
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Step 1Butterfly the chicken breasts. Season the inside of the chicken breast with salt and pepper. Set aside.
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Step 2Add mushrooms to a skillet and saute 2-3 minutes.
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Step 3Remove from the heat and stuff the chicken with mushrooms.
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Step 4Close the edge with toothpicks.
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Step 5Dredge in flour, shaking off excess.
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Step 6Heat olive oil in a skillet over medium-high heat. Add chicken to the skillet. Cook 4 - 5 minutes on each side or until cooked through.
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Step 7Remove the chicken to a plate.
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Step 8Add wine, lemon juice, and chicken broth to the skillet. Scrape up brown bits. Bring to a boil, then lower the heat to medium-low.
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Step 9Return chicken to the skillet.
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Step 10Spoon the sauce over the chicken and simmer for 2-3 mins or until warmed through.
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