Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce Tarifi

Malzemeler

• 4 (About 6 oz) Skinless Boneless Chicken Breasts, 4 Slices Prosciutto Cotto (Cooked Ham), 4 Thin Slices Fontina Cheese, 1 Cup All-purpose Flour, 1 Teaspoon Salt, 1/4 Teaspoon Black Pepper, 3 Tablespoons Butter, 3 Tablespoons Olive Oil, 8 oz. Cleaned, Chopped Mushroom (Baby Bella Are Nice), 1/2 Cup Chicken Broth, 1 1/4 Cups Marsala Wine, 1/4 Cup Heavy Cream

Hazırlanışı

1. To stuff the chicken breasts, working with one at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book. Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Fold each breast in half to enclose ham and cheese. Season the flour with salt and pepper, then dredge the chicken breasts in the flour and set aside. Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides. Saute chicken, turning over once, until golden and cooked through, about 8 minutes total. Keep warm. Add the mushrooms to the pan and cook until tender and brown. Add the Marsala wine to the pan and cook over high heat scraping the browned bits into the sauce. Add the chicken broth and continue to cook until the mixture has reduced by half. Stir in the cream and continue cooking until thick. Serve the chicken breasts on a warm platter, spooning the mushroom sauce over top.

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