Stuffed Chicken Marsala
Have you ever made a recipe for the first time and surprised yourself? I mean, like really surprised yourself that it turned out much better than you expected? Every so often I have one of those moments. Making this recipe was one of them.
Have you ever made a recipe for the first time and surprised yourself? I mean, like really surprised yourself that it turned out much better than you expected? Every so often I have one of those moments. Making this recipe was one of them.
- 2 cups all-purpose flour
- salt and pepper to taste
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- sauce
- 1/4 cup parmesan cheese grated
- 1/2 cup breadcrumbs
- cheese stuffing
- 1/2 cup smoked shredded cheese (provolone or gouda)
- 8 ounce mozzarella cheese shredded
- 1 tsp fresh garlic minced
- 1/4 tsp red pepper flakes crushed
- 2 tbsp sun-dried tomato chopped (drain first if in oil)
- 1/3 cup green onions thinly sliced
- 3/4 cup sour cream (6 oz)
- 1/2 small red onion finely chopped
- 1-2 cloves garlic minced
- 2 cups marsala wine
- 8 oz cremini mushrooms thinly sliced
- 2 lbs skinless, boneless chicken breasts
- 4 fl oz olive oil for frying
- Carbohydrate 78.9128372038284 g
- Cholesterol 235.285283865903 mg
- Fat 65.94567462038 g
- Fiber 4.17331548596335 g
- Protein 73.4150169737547 g
- Saturated Fat 22.6338803982962 g
- Serving Size 1 1 Serving (689g)
- Sodium 1723.55839376382 mg
- Sugar 74.739521717865 g
- Trans Fat 8.84366215523053 g
- Calories 1275 calories
Step-by-step
- Pre-heat oven to 350 degrees F and have a baking dish ready.
- Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
- To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves.
- Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until thin.
- Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast.
- Try not to overfill.
- Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.
- You may have some extra cheese stuffing leftover.
- One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer!
- Place flour in a shallow pan and season to taste with salt and pepper.
- Dredge stuffed chicken breasts in flour, shaking off excess.
- In a cast iron skillet over medium heat, add oil and heat until shimmering.
- Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand.
- Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165 degrees F.
- Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings.
- After 2 minutes, add mushrooms and fresh chopped parsley.
- Saute until the onions are translucent and the mushrooms begin to caramelize.
- Add the Marsala wine to the skillet to deglaze the pan, make sure to incorporate drippings from bottom of pan.
- Allow the Marsala to come to a simmer and then add the heavy cream.
- Simmer on low heat until reduced by half.
- Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
Golden-brown chicken cutlets encase a rich, melting cheese blend while releasing earthy aromas from reduced fortified wine and caramelized fungi. Achieving optimal results requires understanding how dairy, starches, and proteins react during preparation and preservation.
Freezing and Reheating Mechanics
Freezing stuffed poultry presents distinct challenges due to the heavy cream and sour cream present in the sauce and filling. High-fat dairy emulsions tend to break and separate into grainy lipids when subjected to sub-zero temperatures. To prevent this textural failure, freeze the breaded and stuffed chicken breasts unbaked in airtight containers for up to two months. Thaw them completely in the refrigerator overnight before searing in hot oil and baking at 350 degrees Fahrenheit. The Marsala cream sauce is best prepared fresh on the stovetop after the chicken finishes baking, ensuring the starches and fats remain homogeneously bound without curdling.Adapting Components
Dietary modifications alter structural integrity during cooking. Swapping wheat flour for a gluten-free starch blend like rice flour changes the browning rate, as alternative starches caramelize faster in cast iron skillets. Reduce the heat slightly to prevent scorching. For lactose intolerance, substitute plant-based cream alternatives containing stabilizing gums, which mimic the viscosity required to reduce the wine sauce by half without splitting under heat.
