Our stuffed chicken marsala is sweet and salty and layers of deliciousness.
I get very thin chicken breasts and stuff them with cheese, spinach, and prosciutto or ham. I salt and pepper and flour them and then sear them in olive oil.
I drain off most of the oil.
Add chicken stock and Marsala wine.
Add the chicken back to the soup and let simmer until fully cooked and the liquid is reduced and thick.
Look at those layers! Gorgeous.
Now that my kids are growing up and becoming rather large eaters, I have to buy a lot of chicken to feed our little army. I love using my All-Clad Saute Pan!
- 1 package thin-sliced chicken breasts or butterfly regular breasts
- 1 package Prosciutto or thin ham
- Provolone, Parmesan, or Gruyere thin cheese slices
- baby spinach leaves
- basil or sage leaves
- 1 small sweet onion or shallot, chopped
- 2 cloves minced garlic
- 1 package sliced button mushrooms
- 1/2 c olive oil
- 1/2 c Marsala wine
- 1 c chicken stock
- Stuff chicken breasts with ham, spinach, sage, and cheese. Roll and toothpick closed.
- Salt and pepper and flour and set aside.
- Heat olive oil in a large pan. Sauté onions, mushrooms, and garlic (I actually do this in butter in a separate pan since no one else eats this). Sear chicken on all sides and set aside.
- Drain all the oil except a couple tablespoons.
- Add stock and wine to pan. Return chicken to the pan with onions, mushrooms, and garlic.
- Simmer until chicken is cooked through and soup reduces. About 30 minutes.
- Serve with pretty noodles and steamed asparagus or broccoli. Lots of shredded Parmesan cheese and garlic bread.