Ingredients:

  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp sun-dried tomatoes (oil-packed), finely minced
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 4 boneless skinless chicken breasts (approx. 6-8 oz each)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, sliced
  • 1 large shallot, minced
  • 2 cloves garlic, pressed
  • 3/4 cup dry Marsala wine
  • 3/4 cup chicken bone broth
  • 1/2 cup heavy cream
  • Fresh parsley for garnish

Instructions:

  1. Combine softened cream cheese, mozzarella, Parmesan, sun dried tomatoes, Italian seasoning, and garlic powder in a small bowl until smooth.
  2. Lay each chicken breast flat and use a sharp knife to slice a horizontal pocket into the thickest part. Note: Don't cut all the way through to the other side.
  3. Divide the cheese mixture evenly among the four breasts, tucking it deep into the pockets.
  4. Press the edges of the chicken together to seal. Combine flour, salt, and pepper in a shallow dish and dredge each breast, shaking off the excess.
  5. Add olive oil and 2 tbsp of butter to your skillet over medium high heat.
  6. Place chicken in the pan. Cook 5-7 minutes per side until golden and crackling. Note: The chicken doesn't need to be fully cooked yet.
  7. Transfer the chicken to a plate and set aside, keeping the rendered fat in the pan.
  8. Add the remaining 2 tbsp of butter and the mushrooms. Cook 5 minutes until they release their moisture and turn deep brown.
  9. Stir in the shallots and garlic, cooking for about 1 minute until fragrant but not burnt.
  10. Pour in the Marsala wine, scraping the bottom of the pan. Add the chicken bone broth and heavy cream.
  11. Return the chicken to the pan. Simmer for 10-12 minutes until the sauce thickens and chicken reaches an internal temp of 165°F. Garnish with parsley.