Sunday, January 27, 2013

Stuffed Chicken Marsala

Though this recipe does take a little time and effort, the results are more than worth the work.  This dish has long been a favorite of my hubby's whiand after trying a few variations on this recipe, we finally came up with one that has the right balance between the sweetness of the Marsala wine, the creamy blend of cheeses, and a hint of richness from the heavy cream.  If you are looking for a meal that is sure to impress - this is definitely it.

Having tried this at many Italian restaurants, our version is definitely on par with what we've had when we go out, but at less than a quarter of the price.  This recipe, to me, screams date night at home or a perfect dish to impress the new in-laws, visiting friends and family, and can be a great holiday meal.

If you want to make this meal ahead, most of this can be done ahead of time, from premixing the stuffing, to prepping the chicken - you can have this meal pulled together in about 30 minutes, if you prepare the chicken and the stuffing ahead of time.

And absolutely no one would believe this meal came together for under $10.

Serves well with a garden salad, mashed potatoes, and some Italian bread.


2 whole chicken breasts ($2.15)
1/4 C. flour ($.05)
salt and pepper to taste
1 T. cooking oil ($.05)

1/2 C. shredded mozzarella ($.40)
1/8 C. smoked provolone ($.15)
4 T. ricotta cheese ($.25)
1/2 C. parmesan ($.15)
1/8 C. sour cream ($.10)
2 cloves minced garlic ($.10)
2-3 T. sundried tomatoes, minced ($.10)

1 T. butter ($.10)
1 small onion, minced ($.05)
6-8 medium sized white button mushrooms, sliced thin ($.75)
1-2 tsp flour ($.05)
1/4 C. Marsala wine ($1.50)
1/2 C. chicken stock (free after coupons)
3/4 C. heavy cream ($.75)
2 T. parmesan ($.05)
pinch of parsley, optional


Heat oven to 350.  Lightly grease a large baking pan.

Combine all stuffing ingredients until well blended.

Cut whole chicken breasts in half.  Pound out each half to uniform thickness.  Butterfly open each chicken breast half.  Place a quarter of the stuffing mixture onto one side of each chicken breast half, then fold over the other side of the chicken.

Combine the flour with salt and pepper (to taste).  Dredge chicken in the flour.  Add oil and heat a large skillet over high heat.  When the oil starts to shimmer, add chicken breasts and brown on each side.  Remove chicken from pan into prepared baking dish.  Bake chicken at 350 until stuffing reached 165F - roughly 15-20 minutes.

Using the pan from the chicken, add 1 T. butter and heat over medium low.
Add minced onion and cook for 2 minutes, then add in the sliced mushrooms.
Cook for 5-6 minutes, or until mushrooms are just fork tender.
Stir in the flour.
Deglaze the pan with Marsala wine and increase heat to medium high.
Cook until the wine reduces by at least half, then add the chicken stock.
When mixture reaches a simmer, add heavy cream and continue to simmer until sauce starts to reduce, whisk in the parmesan and cook until well combined and the sauce has reached desired consistency.

Serve chicken and mashed potatoes with sauce drizzled over the top.
Top with parsley if desired.

Yields: 4 servings
Cost: $6.75
Cost per serving: $1.69

No comments:

Post a Comment