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 time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2 chicken breasts
- 1 onion ((sliced))
- 4 slice swiss cheese
- 4 slice mozzarella cheese
- 1/2 cup flour
- 4 clove garlic ((finely minced, or grated))
- 1 tbsp butter
- 227 g mushrooms ((sliced))
- 1 cup Marsala wine
- 1 cup chicken broth
- 6-8 sun dried tomatoes
- 2 cup fresh spinach
- salt and pepper to taste
- 1 tbsp corn starch
- 1+1/2 tbsp cold water
Instructions
- 1
Heat up the frying pan with a bit of oil on medium heat
- 2
Slice the onions up and put it into the pan to caramelize when the frying pan has come up to temperature
- 3
Caramelize onions until brown. (should take approximately 5-10 minutes)
- 4
Grate or slice the cheese and put it aside
- 5
Chop up the sun dried tomatoes and garlic into small pieces and set aside
- 6
Slice the mushrooms and set aside
- 7
Butterfly and flatten the chicken. (Detailed instructions above in blog)
- 8
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.
- 9
Once the chicken has been flattened, remove the saran wrap and stuff the chicken with cheese and caramelized onions
- 10
Fold the chicken over itself and pinch the open sides and secure it with toothpicks
- 11
Lightly dust the chicken with flour
- 12
Heat up the frying pan on medium high heat and put a bit of oil and butter in it.
- 13
When the frying pan is hot, add in the chicken to brown. Brown each side for approximately 4 minutes.
- 14
Remove the chicken from the pan and set aside.
- 15
Set the stove to medium heat, and add in some more butter and the sliced mushrooms
- 16
Cook the mushrooms until the moisture has evaporated and it has browned up.
- 17
Add in the Marsala wine and cook for one minute to evaporate the alcohol
- 18
Add in the garlic and sun dried tomatoes and chicken broth
- 19
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.
- 20
When the sauce is simmering, add the chicken back in and simmer for approximately 5-10 minutes
- 21
Add in the spinach and wilt it for 1 minute
- 22
Serve hot and enjoy!