Stuffed Chicken Marsala Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the shallots and garlic, and cook until softened.
• STEP 3.Add the mushrooms and cook until they release their liquid and start to brown. Stir in the spinach and cook until wilted. Remove from heat and let cool.
• STEP 4.Using a sharp knife, cut a pocket into each chicken breast. Stuff each breast with the mushroom and spinach mixture, then secure with toothpicks.
• STEP 5.In the same skillet, heat more olive oil over medium-high heat. Add the stuffed chicken breasts and cook until browned on both sides.
• STEP 6.Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through.
• STEP 7.Meanwhile, prepare the Marsala wine sauce. In a saucepan, melt butter over medium heat. Add the shallots and garlic, and cook until softened.
• STEP 8.Stir in flour and cook for a minute. Gradually whisk in the chicken broth and Marsala wine. Bring to a simmer and cook until the sauce thickens.
• STEP 9.Remove the toothpicks from the chicken breasts and serve them with the Marsala wine sauce drizzled on top.
• STEP 10.Garnish with fresh parsley, if desired. Serve with mashed potatoes or pasta, and enjoy!

Cooking Tips

• Make sure to properly secure the stuffed chicken breasts with toothpicks to prevent the filling from falling out during cooking.
• If you don't have Marsala wine, you can substitute it with a dry white wine or chicken broth.
• For a creamier sauce, you can add a splash of heavy cream or half-and-half to the Marsala wine sauce.
• To make the dish ahead of time, you can prepare the stuffed chicken breasts and refrigerate them until ready to cook. Just make sure to remove them from the refrigerator and let them come to room temperature before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the Stuffed Chicken Marsala with mashed potatoes or pasta for a complete and satisfying meal.
• Garnish with fresh parsley for added freshness and color.