Stuffed Chicken Marsala
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2-4
  • 2 large chicken breasts (boneless, skinless)
  • salt, pepper
  • ¼ cup flour
  • 1½ - 2 Tablespoons oil
Cheese Stuffing:
  • 1 slice bread (about ½ cup) made into breadcumbs
  • ¾ cup mozzarella cheese, shredded
  • ¼ cup provolone cheese, shredded
  • ¼ cup Parmesan cheese, shredded
  • ¼ teaspoon salt, pepper
  • 1 garlic clove, minced
  • 1 Tablespoon sun dried tomatoes, minced
  • 1 Tablespoon fresh parsley, minced
  • 2 Tablespoons sour cream
Marsala Sauce:
  • 8 oz. baby bella mushrooms, sliced
  • 1 onion, minced
  • 1 garlic clove, minced
  • salt, pepper
  • 1 Tablespoon flour
  • 1 cup chicken broth
  • 1 cup sweet Marsala wine
  • 2 Tablespoons heavy cream
  • 1 Tablespoon lemon juice
  • fresh parsley, minced, for garnishing
  1. Using a paring knife, make an incision in the horizontal side of each chicken breast. Season the chicken with salt and pepper.
  2. Pulse the slice of bread in a food processor to make crumbs. (You will have approximately ½-3/4 cup of breadcrumbs).
  3. Combine all the ingredients for the stuffing in a bowl. Mix to combine.
  4. Stuff half of the stuffing into each chicken breast.
  5. Dredge each stuffed chicken breast in flour.
  6. Heat 1½ Tablespoons of oil in a skillet on medium high heat until shimmering. Add the chicken to the skillet and cook until golden on both sides, about 3 minutes per side.
  7. Place the chicken in a baking dish and bake in a preheated 350 degree oven until the chicken reaches 165 degrees.
  8. Meanwhile, in the same skillet, add about ½ -1 Tablespoon of oil or butter and heat on medium high heat until shimmering. Add the mushrooms and onion. Season with salt and pepper. Cook for 5-7 minutes, until the mushrooms are golden and the onions are tender.
  9. Add the garlic and cook for another minute.
  10. Add the flour and mix until thoroughly mixed in.
  11. Add the wine and chicken broth, whisking vigorously, to prevent lumps.
  12. Bring to a boil and cook for 5-7 minutes, until sauce has thickened and reduced.
  13. Add the heavy cream.
  14. Season with salt and pepper. Add the lemon juice.
  15. Pour the sauce over the chicken. Garnish with parsley.
Recipe by Olga's Flavor Factory at