Ingredients
-
1
-
8
-
1/3
-
1
-
2
-
1/3
-
1
-
1/2
-
1/2
-
1
-
1/4
-
1/2
-
1
-
1/2
-
1/2
Directions
Stuffed Chicken Breasts With Marsala Cream Sauce, 7 points The secret ingredient in this recipe is the Marsala wine because if the deep smoky flavor it adds to the sauce , It was eatible but wasn’t allll thattt Sauce need’s work , I’m giving this 4 stars because I really liked the stuffed chicken breasts but didn’t care for the sauce I ended up throwing it out and making my own It was more like a gravy than a cream sauce Thanks for sharing
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
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
Done
|
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
Done
|
Divide the Mushroom Mixture Between the 4 Breasts. Stuff Into the Pockets. |
|
5
Done
|
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 400f. |
|
6
Done
|
Add Wine to Pan; Cook 2 Minutes Over Medium Heat, Scraping Pan to Loosen Bits. |
|
7
Done
|
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
Done
|
Spoon Sauce Onto Serving Plates; Arrange Chicken Over Sauce. |
|
9
Done
|
Yields 4 Servings: 1 Breast and About 1/4 Cup Sauce). |
