Stuffed Chicken Breast with Wild Mushroom Marsala Cream Sauce

about 1/4 cup
avocado oil (for chicken)
4 (medium size)
chicken breast
2 tablespoons (to taste)
creole seasoning [or 1 tablespoon of salt and pepper mix] (for chicken)
I pound
apple smoked bacon – Fully cooked and cut into ½ inch squares (for chicken)
8 oz
shredded pepper jack cheese blend (for chicken)
3 cloves
garlic – diced (for sauce)
8 to 10
baby portabella mushrooms – sliced (for sauce)
small shallot – diced (for sauce)
1/4 cup
Vodka (for sauce)
2 cups
Taylor 1880 Marsala Wine – reduced by half [or your favorite red wine] (for sauce)
2 cups
chicken broth – reduced by half (for sauce)
1/4 cup
heavy whipping cream
2 tbsp. (or as needed)
corn starch slurry [mix 1 tbsp of cornstarch with 1 tbsp of wine] (for sauce)
1 tbsp
butter (for suace)

Plating: Slice half of the chicken breast at a 90 degree angle. Overlap the slices; spoon the sauce over. Serve with Wild Rice Jambalaya and Roasted Baby Reds.

  1. PREPPING CHICKEN: Using a filet knife, butterfly each chicken breast. Line each chicken breast on a piece of seran wrap. Add another piece of seran rap over the top of the opened butterflied chicken breast. Using a mallet with medium force, pound the chicken as thin as possible, but not too thin. Remove plastic from chicken. Make sure the chicken has the inside facing up. Sprinkle the inside of the chicken lightly with creole seasoning.

  2. Add about 2 tablespoon of cheese to each chicken breast. Then divide the cooked bacon among each chicken breast. Using you finger tips carefully roll each chicken breast in an away that is away from your body. Roll as tight as possible. Secure the crease on each chicken using 4 inch secure or you can tight them using butchers twine. Coat each chicken breast with a little olive oil and season generously all over with the remaining creole seasoning.

  3. COOKING CHICKEN: On high heat, using a large skillet; heat oil to about 400 degrees. Note: The oil should be smoking hot. Using a paper towel pat the chicken breast dry and slowly add to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices and maximize the flavor).

  4. Add chicken to a shallow baking dish big enough to fit the chicken in and pour ¼ cup of Marsala wine over. Finish cooking in a pre-heated oven at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 160 degrees.

  5. SAUCE: In the same pan turn the burner on medium. Note: scrap out any burnt particles in your pan. When oil is hot add the mushrooms, shallot, and garlic and sauté for about 2-3 minutes; add the brandy and flambé (ignite, stirring constantly making sure you collect all that yummy goodness left from the chicken).

  6. Add the wine and chicken stock and allow reducing by half. Add the heavy cream and cook for another 3 to 5 minutes. Turn the stove on a low head and add the butter, mixing well for about 1 minute or until the butter is fully melted. Turn the stove back on high and cool until the sauce thickens and has a creamy texture.

  7. Hint: If sauce is too thick thin it out with a little chicken broth. If sauce is to runny thicken it with a slurry mixture of wine and cornstarch with a 50/50 ratio until it is the consistency you want.


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