Stuffed Chicken Marsala

Serves: 6

Fredy Murphy

1 January 1970

Based on User reviews:

47

Spice

54

Sweetness

50

Sourness

46

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

6

Chicken Breasts

1

Salt

1

Pepper

1

Thyme

6

Prosciuttos (slices)

6

Fontina Cheeses (slices)

1 tbsp

Flour

1

Canola Oil

280 g

Mushroom (sliced)

1 cup

Marsala Wine

2 cups

Chicken Stock

1 tbsp

Butter

Directions:

1

Cut pockets into chicken breasts

2

Season pockets with salt, pepper and thyme

3

Stuff each breast with a slice of prosciutto and a piece of Fontina

4

Dip chicken breasts in flour

5

Heat skillet

6

Add oil to skillet and saute chicken breasts until brown on both sides

7

Remove browned chicken breasts from skillet

8

Add more oil if necessary

9

Add mushrooms to skillet and saute on high heat until browned

10

Mushroom liquid will start to deglaze the pan

11

Add Marsala to skillet and reduce by half, about 5 minutes

12

Add chicken stock to skillet and put chicken back to the pan

13

Simmer until chicken is cooked through, about 5 to 10 minutes

14

Transfer chicken to platter

15

Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens