Stuffed Chicken Marsala

Stuffed Chicken Marsala requires roughly 55 minutes from start to finish. This recipe makes 2 servings with 861 calories, 50g of protein, and 39g of fat each. For $5.12 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. If you have baby bella mushrooms, oil, marsala wine, and a few other ingredients on hand, you can make it. This recipe is liked by 374 foodies and cooks. Many people really liked this main course. It is brought to you by Olgas Flavor Factory. Overall, this recipe earns a spectacular spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Stuffed Chicken Marsala, Marsala Crab-Stuffed Chicken Breasts, and Tomato Butter Mozzarella Stuffed Chicken Marsala.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.Pulse the slice of bread in a food processor to make crumbs. (You will have approximately ½-3/4 cup of breadcrumbs).Combine all the ingredients for the stuffing in a bowl. Mix to combine.Stuff half of the stuffing into each chicken breast.Dredge each stuffed chicken breast in flour.Heat 1½ Tablespoons of oil in a skillet on medium high heat until shimmering. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.Place the chicken in a baking dish and bake in a preheated 350 degree oven until the chicken reaches 165 degrees.Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering. Add the mushrooms and onion. Season with salt and pepper. Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender.Add the garlic and cook for another minute.Add the flour and mix until thoroughly mixed in.Add the wine and chicken broth, whisking vigorously, to prevent lumps.Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.Add the heavy cream.Season with salt and pepper. Add the lemon juice.Pour the sauce over the chicken. Garnish with parsley.

 

Step by step:

1. Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.Pulse the slice of bread in a food processor to make crumbs. (You will have approximately ½-3/4 cup of breadcrumbs).

2. Combine all the ingredients for the stuffing in a bowl.

3. Mix to combine.Stuff half of the stuffing into each chicken breast.Dredge each stuffed chicken breast in flour.

4. Heat 1½ Tablespoons of oil in a skillet on medium high heat until shimmering.

5. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.

6. Place the chicken in a baking dish and bake in a preheated 350 degree oven until the chicken reaches 165 degrees.Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering.

7. Add the mushrooms and onion. Season with salt and pepper. Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender.

8. Add the garlic and cook for another minute.

9. Add the flour and mix until thoroughly mixed in.

10. Add the wine and chicken broth, whisking vigorously, to prevent lumps.Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.

11. Add the heavy cream.Season with salt and pepper.

12. Add the lemon juice.

13. Pour the sauce over the chicken.

14. Garnish with parsley.

Nutrition Information:

covered percent of daily need