Chicken stuffed with proscuitto, gruyere, and fresh mozarella in marsala sauce.

Chicken Marsala

Ingredients

4 Chicken Breasts
Gruyere
Mozzarella
Proscuitto
Salt
Pepper
4 tbsps butter
2 tbsps olive oil
1 large shallot finely chopped
2 garlic cloves, minced
4 oz's assorted mushrooms
1/2 cup sweet marsala wine
1 sprig fresh rosemary
3/4 cup chicken broth

Cooking Instructions
Melt 2 tbs butter with olive oil in large pan.
Add chicken and cook on medium high until golden brown on each side. Remove from heat and place aside.
Once chicken is removed, melt 1 tbsp butter and add shallot and garlic. Cook until fragrant, about 30 seconds.
Add mushrooms, 1/2 tsp salt and 1/4 tsp pepper. saute mushrooms until they are tender and juices evaporate. Approx 3 minutes.
Add Marsala and rosemary and simmer until Marsala reduces by half, approx 2 min.
Add broth and simmer until reduced by half.

While mushroom mixture is simmering, slice chicken lengthwise and stuff with Gruyere, prosciutto, and mozzarella.
In separate pan, add olive oil and stuffed chicken breasts and cook until chicken is done.
Remove chicken from pan and cover with mushroom Marsala sauce.

- I served this with fingerling potatoes, but I think broccoli and pasta also serve as ideal accompaniments.

Contributors - Emily Compton