Stuffed Chicken Marsala Recipe

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Stuffed Chicken Marsala

christina obrien


I found the marsala recipe written on a piece of paper hidden in one of my grandmothers old cook books and added a twist to it by stuffing the chicken rather then pounding it flat enjoy :)

★★★★★ 1 vote


thick chicken breast halves, skinless and boneless
1/4 tsp
1/4 tsp
2 Tbsp
all-purpose flour
2 Tbsp
olive oil
1 c
sliced mushrooms
1/2 c
marsala wine
2 Tbsp
lemon juice
1/2 c
chicken broth


1Butterfly fillet thick chicken breasts (see my cheesy garlic stuffed chicken). Season inside of chicken breast with salt and pepper and set aside.
2Add mushrooms to skillet and saute 2-3 mins. Remove from heat and stuff chicken with mushrooms. Close edge with toothpicks and dredge in flour, shaking off excess. Heat olive oil in skillet over medium-high heat. Add chicken to skillet, cooking 2-3 mins on each side or until cooked through. remove chicken to plate.
3Add wine, lemon juice and chicken broth to skillet, scraping up brown bits. Bring to a boil, then lower heat to medium-low. Return chicken to skillet, spooning sauce over. Simmer 2-3 mins or until warmed through.

About this Recipe

Course/Dish: Chicken