Scrumptious Sunday: Kim’s Favorite Stuffed Chicken Marsala

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Stuffed Chicken MarsalaHey Utah Sweet Savings readers! It’s Kim from Utah Valley Moms and I am excited to share with you one of my favorite “fancy” meals that doesn’t take too much longer than any other meal. At Utah Valley Moms, we inform you about some of the best local events and activities happening in Utah Valley and Salt Lake. And of course we love free things, so most of the events we talk about are free for everyone!

My family and I love to try new foods and as much as I could just eat Macaroni & Cheese from a box every day, we try to create something new or try a new recipe each week. One of my favorites has been a Stuffed Chicken Marsala. Chicken is a pretty kid-friendly food already, but then we add in some cheese and fry it just a bit and the kids don’t even know they’re eating something that is way more fancy that my infamous Macaroni & Cheese from the box.

Stuffed Chicken Marsala Recipe

Cheese Stuffing

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper

Chicken

2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste

Sauce

1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

Steps:

Preheat oven to 350°F.

Stuffing: Combine all cheese stuffing ingredients in a bowl.

Chicken: Butterfly thickest section to create two lobes. I usually just pound out the chicken to flatten it and then add stuffing on half of it, then fold over the chicken. If you butterfly the chicken, place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.

Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.

Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.

Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.

Bake until juices run clear and stuffing and center reach a temperature of at least 165°.

Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.

Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

We like to serve it with rice or Alfredo pasta. … Or if you’re like my son, a good handful of French fries will also do just fine with this entree.

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