Stuffed Chicken Breasts With Marsala Cream Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, divided
• 8 ounces sliced mushrooms, finely chopped
• 1/3 cup shallot, minced
• 1 cup fresh baby spinach
• 2 tablespoons fresh parsley, chopped
• 1/3 cup breadcrumbs
• 1 egg
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground pepper, divided
• 1 lb skinless chicken breast half (4 breasts)
• 1/4 cup all-purpose flour
• 1/2 cup marsala wine
• 1 ounce sauce mix (1/2 of a 1.8 oz package such as knorr)
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 cup nonfat milk
• 1/2 tablespoon lemon juice

Recipe

• 1 preheat oven to 400°f.
• 2 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 , 1/4 tsp salt, and 1/4 tsp pepper.
• 3 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 divide the mushroom mixture between the 4 breasts. stuff into the pockets.
• 5 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 400°f.
• 6 add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
• 7 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 spoon sauce onto serving plates; arrange chicken over sauce.
• 9 yields 4 servings: 1 breast and about 1/4 cup sauce).