Stuffed Chicken Marsala

Stuffed Chicken Marsala Recipe

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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 :)

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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

How to Make Stuffed Chicken Marsala


  • 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.

Printable Recipe Card

About Stuffed Chicken Marsala

Course/Dish: Chicken