Poulet Marsala farci aux oignons caramélisés et au fromage

Ingrédients

• 2 chicken breasts
• 1 onion ((sliced))
• 4 slices swiss cheese
• 4 slices mozzarella cheese
• 1/2 cup flour
• 4 cloves garlic ((finely minced, or grated))
• 1 tablespoon butter
• 227 g mushrooms ((sliced))
• 1 cup Marsala wine
• 1 cup chicken broth
• 6-8 sun dried tomatoes
• 2 cups fresh spinach
• salt and pepper to taste
• 1 tablespoon corn starch
• 1 1/2 tablespoons cold water

Préparation

1. 1

   --- Preparation ---

2. 2

   Heat up the frying pan with a bit of oil on medium heat

3. 3

   Slice the onions up and put it into the pan to caramelize when the frying pan has come up to temperature

4. 4

   Caramelize onions until brown. (should take approximately 5-10 minutes)

5. 5

   Grate or slice the cheese and put it aside

6. 6

   Chop up the sun dried tomatoes and garlic into small pieces and set aside

7. 7

   Slice the mushrooms and set aside

8. 8

   --- Butterflying & Stuffing the Chicken ---

9. 9

   Butterfly and flatten the chicken. (Detailed instructions above in blog)

10. 10

    Put the chicken between 2 pieces of saran wrap and flatten it with a frying pan, a flat kitchen mallet or the bottom of a flat surfaced bowl.

11. 11

    Once the chicken has been flattened, remove the saran wrap and stuff the chicken with cheese and caramelized onions

12. 12

    Fold the chicken over itself and pinch the open sides and secure it with toothpicks

13. 13

    Lightly dust the chicken with flour

14. 14

    --- Putting it Together ---

15. 15

    Heat up the frying pan on medium high heat and put a bit of oil and butter in it.

16. 16

    When the frying pan is hot, add in the chicken to brown. Brown each side for approximately 4 minutes.

17. 17

    Remove the chicken from the pan and set aside.

18. 18

    Set the stove to medium heat, and add in some more butter and the sliced mushrooms

19. 19

    Cook the mushrooms until the moisture has evaporated and it has browned up.

20. 20

    Add in the Marsala wine and cook for one minute to evaporate the alcohol

21. 21

    Add in the garlic and sun dried tomatoes and chicken broth

22. 22

    In a small bowl, combine the cold water with the corn starch and mix well and add it to the pan (this is to thicken to sauce a bit.) Keep stirring the pan until the sauce has slightly thickened.

23. 23

    When the sauce is simmering, add the chicken back in and simmer for approximately 5-10 minutes

24. 24

    Add in the spinach and wilt it for 1 minute

25. 25

    Serve hot and enjoy!