Tips to Make Stuffed Chicken Marsala

Tips to Make Stuffed Chicken Marsala

Tips to Make Stuffed Chicken Marsala - Stuffed Chicken Marsala Recipe | Tips on - Find Tips

Stuffed Chicken Marsala

Stuffed chicken marsala is a delicious dish that many people love. It is made of bone less chicken breast which is preferred by most of the adults and kids. It involves three processes, first making of cheese stuffing, then making of chicken and the sauce.

Tips to Make Cheese Stuffing

1. For making the cheese stuffing take half cup of gouda or provolone cheese in a large bowl and then add eight ounces of mozzarella cheese that is shredded.

2. To the above mixture add one fourth cup of Parmesan cheese that is grated and half cup bread crumbs.

3. Add one teaspoon minced fresh garlic, one fourth teaspoon of crushed red pepper and two table spoon of tomato flakes dried in the sun to the bowl. You can also use tomato flakes in oil but take care to drain the oil. To the above mixture add 1/3 cup of sour cream and half teaspoon each of pepper and salt. Mix them well and keep aside.

Tips to Prepare Chicken

1. Take thick chicken breast which is boneless and skinless. It must be around half inch thickness. Make pockets with in the chicken pieces and fill the pockets with required amount of cheese stuffing. Press the stuffing gently down to the pocket.

2. Keep a large sauté pan on the stove and add four ounce of oil in to it.

3. Add two cups of flour in to a pan and add pepper and salt to the flour. Now dip the stuffed chicken in this seasoned flour well enough to cover the entire chicken. Shake the chicken to remove the excess flour.

4. Heat the oil in the sauté pan and place the chicken dredged in flour in the hot oil. Cook them till it becomes golden brown and keep it aside in a baking pan.

5. Once you get all the pieces cooked then keep them in the oven for 20 minutes till the juices run clear.

Tips to Make the Sauce

1. Chop a small onion and sauté it in a sauté pan. Then add six cups of thinly sliced button mushrooms in to the sauté pan and stir then till the onion becomes translucent.

2. To the above mixture add half cup of marsala wine and keep the wine in a simmer. Add 8 ounces of heavy cream to the mixture and keep it in a low flame till the content reduced to half.

Now keep your baked chicken in a serving plate and top it with the sauce. Your stuffed chicken marsala is ready to use.

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