Stuffed Chicken Marsala

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• salt
• pepper
• thyme
• 6 slices prosciutto
• 6 slices fontina cheese (i use harvarti)
• flour (for dredging)
• canola oil
• 10 ounces sliced mushrooms
• 1 cup marsala wine
• 4 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon flour

Recipe

• 1 cut pockets into chicken breasts.
• 2 season pockets with salt, pepper and thyme.
• 3 stuff each breast with a slice of prosciutto and a piece of fontina.
• 4 dip chicken breasts in flour.
• 5 heat skillet.
• 6 add oil to skillet and saute chicken breasts until brown on both sides.
• 7 remove browned chicken from skillet.
• 8 add more oil if necessary.
• 9 add mushrooms to skillet and saute on high heat until browned.
• 10 mushroom liquid will start to deglaze the pan.
• 11 add marsala to skillet and reduce by half, about 5-minutes.
• 12 add chicken stock to skillet and put chicken back into the pan.
• 13 simmer until chicken is cooked through, about 5-10 minutes.
• 14 transfer chicken to platter.
• 15 thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.