Stuffed Chicken Breasts With Marasala Cream Sauce

Name: Stuffed Chicken Breasts With Marasala Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 (8-ounce) package pre-sliced mushrooms, finely chopped; 1/3 cup minced shallot (about 1 small); 1 cup chopped fresh baby spinach; 2 tablespoons chopped fresh parsley; 1/3 cup dry breadcrumbs; 1 large egg white; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 4 (6-ounce) skinless, boneless chicken breast halves; 1/4 cup all-purpose flour; 1/2 cup dry Marsala wine; 1/2 (1.8-ounce) package white cream sauce mix (such as Knorr); 1/2 cup fat-free, less-sodium chicken broth; 1/2 cup 1% low-fat milk; 1/2 tablespoon fresh lemon juice

Servings: persons

1 tablespoon olive oil, divided
1 (8-ounce) package pre-sliced mushrooms, finely chopped
1/3 cup minced shallot (about 1 small)
1 cup chopped fresh baby spinach
2 tablespoons chopped fresh parsley
1/3 cup dry breadcrumbs
1 large egg white
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 cup dry Marsala wine
1/2 (1.8-ounce) package white cream sauce mix (such as Knorr)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup 1% low-fat milk
1/2 tablespoon fresh lemon juice

1
Preheat oven to 400u00b0.
2
Heat 1 teaspoon oil in a large nonstick 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 breadcrumbs, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Arrange chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet.
4
Spoon mushroom mixture onto center of chicken breasts. Roll up and secure with wooden picks. Dredge chicken breasts in flour, shaking off excess.
5
Wipe pan clean with paper towels. Heat 2 teaspoons oil in pan over medium-high heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake at 400u00b0 for 13 minutes or until done.
6
Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen browned 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
Remove wooden picks from chicken; cut into 1-inch-thick slices. Spoon sauce onto serving plates; arrange chicken over sauce.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 (8-ounce) package pre-sliced mushrooms, finely chopped, 1/3 cup minced shallot (about 1 small), 1 cup chopped fresh baby spinach, and more.

Yes, Stuffed Chicken Breasts With Marasala Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!