A tasty and easy chicken dish made in one pan with rich Marsala wine sauce, savory prosciutto, and gooey mozzarella cheese.
Ingredients: 4 boneless, skinless chicken breasts. 4 slices prosciutto. 4 slices mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1/4 cup all-purpose flour. 2 tablespoons olive oil. 8 ounces mushrooms, sliced. 1/2 cup Marsala wine. 1/2 cup chicken broth. 2 tablespoons butter.
Instructions: Preheat oven to 375F 190C. Using a sharp knife, cut a pocket into each chicken breast. Stuff each pocket with 1 slice of prosciutto, 1 slice of mozzarella cheese, and a sprinkle of Parmesan cheese and parsley. Season with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. In a large oven-safe skillet, heat olive oil over medium-high heat. Add stuffed chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add mushrooms and cook until softened, about 5 minutes. Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom. Stir in chicken broth and butter, then return chicken to the skillet. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly. Serve hot, garnished with additional parsley if desired.
Prep Time: 20 minutes
Cook Time: 35 minutes
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