Stuffed Chicken Marsala

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut pockets into chicken breasts.
  • Season pockets with salt, pepper and thyme.
  • Stuff each breast with a slice of prosciutto and a piece of Fontina.
  • Dip chicken breasts in flour.
  • Heat skillet.
  • Add oil to skillet and saute chicken breasts until brown on both sides.
  • Remove browned chicken from skillet.
  • Add more oil if necessary.
  • Add mushrooms to skillet and saute on high heat until browned.
  • Mushroom liquid will start to deglaze the pan.
  • Add marsala to skillet and reduce by half, about 5-minutes.
  • Add chicken stock to skillet and put chicken back into the pan.
  • Simmer until chicken is cooked through, about 5-10 minutes.
  • Transfer chicken to platter.
  • Thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.
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