Stuffed Chicken Marsala

Salt and pepper both sides of the thinly sliced chicken breast.

Dredge the chicken breast in flour.

Heat a pan lightly coated with olive oil.

Add the chicken breast to the hot pan and cook for about a minute on each side.

Place the chicken in a sheet pan and set aside for later.

Add butter to the pan to start making the sauce.

Add thinly sliced white onions to the pan and cook until translucent and softened.

Add sliced baby bella mushrooms to the pan.

In a bowl, combine about 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, garlic, sun-dried tomatoes, green onions, and sour cream.

Add salt and pepper to the filling and mix until well combined.

Top half of the cooked chicken with the filling.

Place the other half of the chicken on top of the filling.

Place the stuffed chicken in the oven at 400 degrees for 10 minutes.

Cut the portions in half if desired before baking.

Add flour to the cooked mushrooms and onions to thicken the sauce.

Pour in chicken broth and marsala wine, and let it cook down to reduce and thicken.

Add heavy cream to the sauce and reduce for a few more minutes.

Ladle the sauce over each portion of chicken and top with fresh parsley.

Equipment Needed

Spice Level:

Allergens