Stuffed Chicken Breasts with Marasala Cream Sauce

Name: Stuffed Chicken Breasts with Marasala Cream Sauce
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped fresh baby spinach; 1 teaspoons freshly ground black pepper, divided; 79 milliliters dry breadcrumbs; 1 large egg white; 118 milliliters fat-free, less-sodium chicken broth; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 1 Tbsps fresh lemon juice; 118 milliliters 1% low-fat milk; 118 milliliters dry Marsala wine; 227 grams package pre-sliced mushrooms, finely chopped; 1 Tbsp olive oil, divided; 1 teaspoons salt, divided; 79 milliliters minced shallot (about 1 small); 680 grams skinless, boneless chicken breast halves; 51 grams 1/2 package white cream sauce mix (such as Knorr)

Stuffed Chicken Breasts with Marasal A mixture of baby spinach, pepper, marsala wine, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 51 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and shallot; cook 6 minutes.

Ingredients you will need

Mushrooms

Shallot

Add spinach and parsley; cook 1 minute.

Ingredients you will need

Parsley

Spinach

Transfer to a bowl. Stir in breadcrumbs, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Breadcrumbs

Egg Whites

Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Breast