Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce


This is another of our favorite poultry recipes which consists of tender stuffed chicken breasts served with a delicious warm mushroom marsala wine sauce spooned on top. When you cut into the chicken the melted cheese oozes out. I would serve this dish with garlic mashed potatoes or warm polenta.

Buon Appetito!
Deborah Mele 

Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce

Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce

Yield: Serves 4
Prep Time: 30 minutes
Cook Time: 30 minutes

Tender stuffed chicken breasts served with a delicious warm mushroom marsala wine sauce spooned on top.


  • 4 (About 6 oz) Skinless Boneless Chicken Breasts
  • 4 Slices Prosciutto Cotto (Cooked Ham)
  • 4 Thin Slices Fontina Cheese
  • 1 Cup All-purpose Flour
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 8 oz. Cleaned, Chopped Mushroom (Baby Bella Are Nice)
  • 1/2 Cup Chicken Broth
  • 1 1/4 Cups Marsala Wine
  • 1/4 Cup Heavy Cream


  1. To stuff the chicken breasts, working with one at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board.
  2. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
  3. Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin.
  4. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends.
  5. Fold each breast in half to enclose ham and cheese.
  6. Season the flour with salt and pepper, then dredge the chicken breasts in the flour and set aside.
  7. Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides.
  8. Saute chicken, turning over once, until golden and cooked through, about 8 minutes total.
  9. Keep warm.
  10. Add the mushrooms to the pan and cook until tender and brown.
  11. Add the Marsala wine to the pan and cook over high heat scraping the browned bits into the sauce.
  12. Add the chicken broth and continue to cook until the mixture has reduced by half.
  13. Stir in the cream and continue cooking until thick.
  14. Serve the chicken breasts on a warm platter, spooning the mushroom sauce over top.

Did you make this recipe?

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  1. This chicken was delicious and full of flavor… The prosciutto and fontina cheese really worked nicely together. My chicken breasts were fairly thick, so I ended up finishing them off in the oven at 350 for a few minutes to ensure that they cooked through. I served the chicken with roasted garlic mashed potatoes and spinach sauteed with shallots and lemon. Wonderful! Thanks for posting this recipe, I will definitely be trying more in the near future.

  2. Served this with the wild mushroom risotto. This is absolutly the best chicken marsala we’ve had. Easy enough for me to cook, and we’ve got enough leftovers for another meal.

  3. Made this tonight and is delicious.  Your recipes have put the heart  back into our family since my wife passed away.
    You are my “Julia “… Thank you, Deborah.

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