Stuffed Chicken Marsala

Sauté mushrooms and onions until softened.

Stuff the chicken breasts with the sautéed mixture and fontina cheese.

Dredge the stuffed chicken in flour, seasoned with oregano, salt, and pepper.

Sear the chicken in a pan until golden brown.

Deglaze the pan with marsala wine, sherry vinegar, and balsamic vinegar, scraping up any browned bits.

Simmer the sauce until slightly thickened, then return the chicken to the pan to finish cooking.

Serve the chicken topped with the sauce, grated Parmesan, and fresh parsley.

Spice Level:

Allergens