Stuffed Chicken Marsala with Cheesy Caramelized Onions
A stuffed cheese & onion Chicken Marsala with sun dried tomatoes for a flavourful twist from the classic Chicken Marsala
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: American, Italian
Servings: 2 Servings
Calories: 835kcal
Stuffed Chicken
- 2 chicken breasts
- 1 onion (sliced)
- 4 slices swiss cheese
- 4 slices mozzarella cheese
- ½ cup flour
Marsala Sauce
- 4 cloves garlic (finely minced, or grated)
- 1 tablespoon butter
- 227 g mushrooms (sliced)
- 1 cup Marsala wine
- 1 cup chicken broth
- 6-8 sun dried tomatoes
- 2 cups fresh spinach
- salt and pepper to taste
Corn Starch Slurry (To Thicken the Sauce)
Preparation
Heat up the frying pan with a bit of oil on medium heat
Slice the onions up and put it into the pan to caramelize when the frying pan has come up to temperature
Caramelize onions until brown. (should take approximately 5-10 minutes)
Grate or slice the cheese and put it aside
Chop up the sun dried tomatoes and garlic into small pieces and set aside
Slice the mushrooms and set aside
Butterflying & Stuffing the Chicken
Butterfly and flatten the chicken. (Detailed instructions above in blog)
Put the chicken between 2 pieces of saran wrap and flatten it with a frying pan, a flat kitchen mallet or the bottom of a flat surfaced bowl.
Once the chicken has been flattened, remove the saran wrap and stuff the chicken with cheese and caramelized onions
Fold the chicken over itself and pinch the open sides and secure it with toothpicks
Lightly dust the chicken with flour
Putting it Together
Heat up the frying pan on medium high heat and put a bit of oil and butter in it.
When the frying pan is hot, add in the chicken to brown. Brown each side for approximately 4 minutes.
Remove the chicken from the pan and set aside.
Set the stove to medium heat, and add in some more butter and the sliced mushrooms
Cook the mushrooms until the moisture has evaporated and it has browned up.
Add in the Marsala wine and cook for one minute to evaporate the alcohol
Add in the garlic and sun dried tomatoes and chicken broth
In a small bowl, combine the cold water with the corn starch and mix well and add it to the pan (this is to thicken to sauce a bit.) Keep stirring the pan until the sauce has slightly thickened.
When the sauce is simmering, add the chicken back in and simmer for approximately 5-10 minutes
Add in the spinach and wilt it for 1 minute
Serve hot and enjoy!
- Don't forget to remove the toothpicks after it's done cooking!
- You can substitute any type of cheese in this recipe, but the mozzarella is what gives it the gooeyness, so add a bit in as well!
- Refrain from using minty toothpicks!
Serving: 1Serving | Calories: 835kcal | Carbohydrates: 27g | Protein: 84g | Fat: 42g | Sodium: 857mg | Sugar: 10g