Stuffed Chicken Breasts With Marsala Cream Sauce Recipes

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THE BEST CHICKEN MARSALA

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9



The Best Chicken Marsala image

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.

Provided by Leslie in Texas

Categories     Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12



Stuffed Chicken Breasts With Mushroom Cream Sauce image

Steps:

  • Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
  • Arrange chicken breasts shiny side down.
  • Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
  • Preheat oven to 350 degrees.
  • Heat thin layer of oil in large skillet over medium heat.
  • Dredge chicken rolls in flour, shaking off excess.
  • Arrange seam side down in skillet and brown on both sides.
  • Transfer to baking sheet; pour oil over- do not wash skillet.
  • Bake chicken until tender, about 15 minutes.
  • Meanwhile, set skillet over high heat.
  • Add mushrooms and Marsala.
  • Tilt pan, heat wine and ignite.
  • When flames subside, boil until liquid is reduced by half.
  • Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
  • To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.

Nutrition Facts : Calories 1682.3, Fat 135.2, SaturatedFat 73.7, Cholesterol 602.8, Sodium 1002.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3, Protein 97.8

12 (6 ounce) boneless chicken breasts, skinned and trimmed
12 prosciutto, slices (thin)
3/4 lb bel paese cheese, cut into 12 oblongs
24 asparagus spears, blanched 1 minute and trimmed to 4-inch lengths
3/4 lb freshly grated mixed parmesan and romano cheese
1/2 cup minced fresh parsley
olive oil
all-purpose flour
1 lb mushroom, thinly sliced
3/4 cup dry marsala
6 cups whipping cream
salt & freshly ground black pepper

OLIVE GARDEN STUFFED CHICKEN MARSALA

Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.

Provided by 1 Baker

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17



Olive Garden Stuffed Chicken Marsala image

Steps:

  • Preheat oven to 350°F.
  • Stuffing:Combine all cheese stuffing ingredients in a bowl.
  • Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
  • Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
  • Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
  • Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
  • Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
  • Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
  • Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

ITALIAN STUFFED CHICKEN BREAST WITH A MARSALA SAUCE

Yet another experiment and another success I am pleased to say. This is very easy to do and tastes delicious, the only fiddly thing is tying it with the kitchen string and I hate that anyway. Well actually that's not entirely true, it is more if I am stuffing something with cheese as you have to get the string as tight as possible to stop the cheese from melting out. Anyway enough about kitchen string and more about the dish. Feel free to serve it anyway you want I served mine over celeriac mash which was a really lovely accompaniment, but regular mash would be fine, or just vegetables if that is what you are in the mood for. I only made this for 2 so I hope I have guessed right on the amount of cheese, please adjust if this is not enough.

Provided by The Flying Chef

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13



Italian Stuffed Chicken Breast With a Marsala Sauce image

Steps:

  • Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
  • Lay a slice of prosciutto over breast, 2 if they are thin, top with two sage leaves, laying them top to bottom down the centre of the breast. Distribute cheese equally among the breasts again lay it top to bottom down the centre of the breast.
  • Fold breast over to join, secure with kitchen string at close intervals, tying as tightly as you can, to prevent cheese from melting out of the chicken breast during cooking.
  • Heat a small amount of olive oil in a pan, add chicken breasts and brown on both sides to give the breast a nice rich colour.
  • Transfer breasts to an ovenproof dish and finish cooking in a pre-heated oven 180c. It will take about 30-40 Min's depending in the size of the breasts.
  • Sauce.
  • Add 1 cup of Marsala, 2 teaspoons chicken stock, heat through, add 1/2 cup reduced fat cream and the double cream, mix a little water with the cornflour add a little at a time, to thicken, add pepper to taste and stir in tarragon.
  • To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.

4 chicken breasts
5 -6 tablespoons Appenzeller cheese
5 -6 tablespoons gruyere cheese
2 tablespoons parmesan cheese (All 3 cheeses should make a cupful maybe a little over, that should be enough for the 4 breasts.)
8 sage leaves, 2 per breast
4 -8 slices prosciutto (I have said this, as if they are quite wide slices, 1 per breast and if they are thin slices, you wi)
1 cup marsala
2 teaspoons instant chicken bouillon granules
1/2 cup light cream
1/2 cup thick double cream
2 teaspoons tarragon
1 teaspoon cornflour
pepper

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