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Lou Pember's Easy Chicken Marsala




Source of Recipe


Buddy Cookbook


List of Ingredients




6 lg. chicken breast halves, skinned & boned
6 thin slices or prosciutto
2-3 tbsp. olive oil
1 tsp. oregano or sage
1/2 lb. mushrooms, washed & sliced
1 can condensed cream of mushroom soup
6 oz. Mozzarella cheese, chilled & cut in 1/4" rounds
1/2 c. Marsala wine
1/2 c. milk


Recipe



Heat olive oil in large skillet. Cook chicken breast over medium high heat until browned on both sides, about 10 minutes. Sprinkle with oregano while cooking. Chicken should still be pink in the middle. Remove breast and place on platter to cool. Saute mushrooms in remaining olive oil. Remove mushrooms and save. Discard oil but save pan with drippings.

Take cooled breast and cut horizontal slit for stuffing. Place a slice of Mozzarella in breast. Wrap prosciutto slice around stuffed breast. Secure with toothpick.

Add wine to pan and scrape drippings off pan over medium heat. Add soup and milk. Stir until creamy.

Place chicken breasts in oval gratin dish (sprayed with Pam). Add mushrooms, then pour sauce over breasts. Dish can be prepared up to a day in advance to this point. Cook, covered in preheated 350 degree oven for 30 minutes, until cheese just begins to melt.