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
Servings: 2 Servings
Calories: 835kcal
Ingredients
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)
- 1 tablespoon corn starch
- 1 ½ tablespoons cold water
Instructions
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!
Notes
- 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!
Nutrition
Serving: 1Serving | Calories: 835kcal | Carbohydrates: 27g | Protein: 84g | Fat: 42g | Sodium: 857mg | Sugar: 10g
