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Stuffed Chicken Breasts With Marsala Cream Sauce
Total time: 55 min
Prep time: 20 min
Chef: Amber Dawn
| Ingredients |
1 tbsp olive oil (divided)
8 ozs sliced mushrooms (finely chopped)
13 cup shallot (minced)
1 cup spinach (fresh baby)
2 tbsps fresh parsley (chopped)
13 cup breadcrumbs
1 egg white
12 tsp salt (divided)
12 tsp ground pepper (fresh ground pepper divided)
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1 lb skinless chicken breast (half 4 breasts)
14 cup all-purpose flour
12 cup marsala wine
1 oz sauce (white, mix 12 of a 1.8 oz package such as knorr)
12 cup sodium (fat-free)
12 cup nonfat milk
12 tbsp lemon juice
Directions
| 1 | Preheat oven to 400°F. |
| 2 | Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper. |
| 3 | Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides. |
| 4 | Divide the mushroom mixture between the 4 breasts. Stuff into the pockets. |
| 5 | Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F. |
| 6 | Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits. |
| 7 | Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice. |
| 8 | Spoon sauce onto serving plates; arrange chicken over sauce. |
| 9 | Yields 4 servings: 1 breast and about 1/4 cup sauce). |
