Portobello Stuffed Chicken W/ Marsala Brown Gravy

Stuffed Chicken:

4 Boneless Chicken Breasts

3 Portobello Mushrooms-Sliced-Ribs and Stem Removed

1/2 Large Red Pepper-Sliced

1 Onion-Sliced

2 Cloves Garlic- Diced

1/2 Pound Mozzarella Cheese


1 Cup Flour

Salt and Pepper to Taste

Large Drizzle Olive Oil


1 Portobello- Sliced-Ribs and Stem Removed

1 Cup Marsala Wine

3/4 Cup Beef Broth

1/2 Teaspoon Thyme

Small Pinch Rosemary

Salt and Pepper to Taste

2 Tablespoon Flour

2 Butter- Room Temperature

Preheat oven to 350 degrees.

Place portobello mushrooms, onion and red pepper into a large saute pan with a large drizzle of olive oil, on medium heat.  Season with salt and pepper.  Saute for about 10 minutes or until vegetables become just soft.  Add garlic, continue to cook another minute.


Pound chicken breast thin, then place a slice of mozzarella onto each chicken breast.  Top each, evenly with mushroom mixture.  Wrap the chicken around stuffing, using toothpicks to secure.


In a shallow bowl, add flour, mix in salt and pepper to taste.  Dredge stuffed chicken into flour to coat all sides.  In the same saute pan, with more oil if needed, lightly brown chicken on all sides on medium high heat, remove from pan, then place in a baking dish.







Place chicken in preheated oven for about 20 minutes or until cooked through.

Meanwhile:  In the same skillet, on medium low heat, saute mushroom, with more oil if needed, until starting to soften, deglaze pan with Marsala and broth.  Add in thyme, rosemary, salt and pepper. Let simmer, scraping all brown bits from bottom of pan, until thickened and reduced my 1/3.

In a small bowl mix together room temperature butter and flour.  Whisk into gravy, let simmer another minute or two to thicken.

Remove chicken from oven and plate.  Pour sauce on top and serve.  Enjoy!

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