Tuesday, November 25, 2008

stuffed chicken marsala

I often order Chicken Marsala when dining in an Italian restaurant. It's one of those dishes that I sometimes crave. Since we don't often eat out, I satisfy the craving with this recipe. The stuffing of prosciutto and fontina cheese makes it special and is easier than you would think. My trick of wrapping the cheese in the prosciutto keeps the cheese from oozing out while it cooks.

stuffed chicken marsala

4 chicken breasts
4 slices prosciutto
4 pieces fontina cheese
flour, for dredging
olive oil
8 ounces sliced mushrooms
1/2 cup diced onion
2 minced garlic cloves
1/2 cup marsala wine
2 cups chicken stock
1 tbsp butter, at room temperature
1 tbsp flour

Cut pockets into the side of the chicken breasts. Season the breasts with salt, pepper and thyme. Place a piece of cheese at one end of a prosciutto slice and roll up, tucking the sides over the cheese. Carefully stuff the roll into the pocket of a chicken breast. Repeat with remaining chicken, cheese and prosciutto. Dip chicken breasts into flour to coat. Heat a large skillet. Add olive oil and saute chicken breasts until brown on both sides. Remove from skillet. Add mushrooms, onions and garlic to the skillet and cook over high heat, adding more oil if necessary, till mushrooms are browned. Add marsala to skillet and reduce by half. Add chicken stock and put chicken back into the pan. Simmer until chicken is cooked through, about 5 to 10 minutes. While it is cooking, mix the butter and flour together till it forms a paste. This is called a beurre manie. Transfer cooked chicken to a platter. Thicken the sauce by whisking the beurre manie into it and cooking for a few minutes. Add fresh parsley. Serve the chicken with a long pasta like fettuccine, spaghetti or egg noodles and top with the marsala sauce.

We should look for someone to eat and drink with before looking for something to eat and drink... ~Epicurus

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