Categories: Chicken
Ingredients
- For Cheese Stuffing:
- 1/2 cup smoked provolone cheese
- 2 tbsp sun-dried tomatoes, flakes if in oil drain first
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan, grated
- 8 oz. shredded mozzarella
- 1/3 cup sour cream
- 1 tsp garlic, fresh and minced
- 1/4 tsp red pepper flakes, crushed
- 1/2 tsp salt and pepper
- For Chicken:
- 2 lbs. chicken breasts
- 2 cups flour
- 4 oz. cooking oil
- Pepper and salt to taste
- For Sauce:
- 6 cups button mushrooms, sliced thinly
- 1 onion, chopped
- 8 oz. heavy cream
- 24 oz. beef broth or Marsala wine
Directions
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eheat oven to 350.
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For stuffing: mix the entire stuffing ingredients together in a large bowl.
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For chicken: Create 2 lobes by butter flying the thickest sections. Place the pounded chicken breasts on a large plate and place the desired amount of stuffing on one half of the chicken breast.
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Gently press the stuffing down and fold over the other side of chicken breast. Now, preheat a large saute pan over moderate heat. Heat 4 oz. of oil until shimmering.
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Place 2 cups of flour in a pan; season it with pepper and salt to taste. Dredge the chicken pieces into the flour; shaking off any excess flour and then place the stuffed chicken breasts into the preheated oil in the saute pan.
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Cook each side of chicken pieces until golden. Remove the chicken pieces from saute pan, when seared on both sides and place them in a baking pan and then bake for 10 to 20 minutes, until center and stuffing reaches a temp of 165 and juices run clear.
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For Sauce: Saute the onions in the saute pan; using a large spatula, stir well. After a minute or two; saute in the mushrooms; cook until onions are translucent, for a couple minutes. Using Marsala wine, deglaze the pan. Bring the wine to a simmer and then add in the heavy cream. Let the sauce to simmer until reduced by half, on low heat.
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Place the cooked chicken breast on a plate and top with mushrooms, onion and sauce. Serve and enjoy.