Marsala Stuffed Chicken Recipe

Prepare chicken

Pat chicken breasts dry. Using a sharp knife, cut a horizontal pocket into the thick side of each breast to create a cavity for stuffing. Season both outside and inside the pockets with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder divided among breasts.

Assemble stuffing

Layer one slice of prosciutto inside each pocket, add about 1 oz sliced mozzarella (or fontina) per breast and two sage leaves if using. Fold or tuck filling so it sits inside the pocket and secure each breast with two toothpicks or kitchen twine.

Dredge and sear

Place 1/2 cup flour on a plate and lightly dredge each stuffed breast, shaking off excess. Heat 2 tbs olive oil and 2 tbs butter in a large ovenproof skillet over medium-high heat. When hot, add chicken and sear 3-4 minutes per side until golden brown. Reduce heat if browning too quickly.

Finish in oven

Preheat oven to 375°F (190°C). After searing, transfer skillet to oven and roast 12-15 minutes until internal temperature reaches 160°F (71°C). Remove from oven and tent loosely with foil; let rest 5 minutes (carryover will bring temp to 165°F / 74°C). Remove toothpicks or twine before serving.

While chicken roasts, make the glaze. In a separate sauté pan, melt 1 tbs butter with 1 tbs olive oil over medium heat. Add chopped shallot and cook 1-2 minutes until translucent, then add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 10 oz sliced mushrooms and sauté 5-7 minutes until they release liquid and begin to brown. Season with 3/4 tsp salt and 1/2 tsp black pepper and add 1 tbs fresh thyme leaves.

Deglaze the pan with 3/4 cup dry Marsala wine, scraping any browned bits from the bottom. Simmer 2-3 minutes to reduce slightly.

Add 1/2 cup chicken stock and reduce the mixture by half, about 3-4 minutes. Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard and simmer gently until sauce thickens to a glossy glaze, about 2-3 minutes.

Stir in 2 cups chopped kale and cook 1-2 minutes just until wilted. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm until chicken rests, spoon glaze over each chicken breast when serving.

Place 2 lbs cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt, bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-18 minutes.

Drain potatoes well and return to the hot pot to dry for 1 minute. Add 3 tbs butter and 1/2 cup whole milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm and cover until plating.

In a medium skillet over medium heat melt 1 tbs butter. Add 2 cups corn and cook 2-3 minutes until warmed through.

Stir in 1/2 cup heavy cream, 1/4 cup whole milk and 1/2 tsp granulated sugar. Simmer gently, stirring occasionally, until liquid reduces slightly and mixture is creamy, about 4-6 minutes.

Season with 1/2 tsp salt and 1/4 tsp black pepper. If desired, mash slightly with the back of a spoon for a creamier texture. Keep warm until serving.