ISO Recipe for Chicken Marsala (I think)

[Chef Cindy]

Hi everyone. Looks like I am back as my true self AT Last! Thanks Maelynn. I had a wonderful chicken dish the other night and the chef who prepared it wouldn't share the recipe with me. We have shared recipes back and forth in the past but he wouldn't budge with this one. I guess it is top secret! I will describe the dish and hopefully someone will know what it is. A boneless chicken breast split and stuffed with ham and a white cheese and it was baked in a sauce I think had Marsala wine in it and mushrooms. This chicken dish was very, very tasty and I would love to have the recipe if anyone would be willing to part with it.
Many thanks for your help.

[Jewel]

Sounds like Chicken Cordon Bleu to me, not Chicken Marsala but I could be wrong! Traditionally I believe Chicken Marsala is baked, broiled or pan-fried chicken breasts accented with a reduction sauce made from Dry Marsala Wine and mushrooms. Chicken Cordon Bleu are ham and swiss stuffed chicken breasts, usually breaded and baked or fried, then accented with a creamy white wine sauce. I believe sometimes this sauce has mushrooms.

If the Cordon Bleu recipe is the one you're after there are several good ones, but none that I have right in front of me! :eek: Unless someone else can post a recipe or two.... Good luck! :D

[Chef Cindy]

I think you are right Jewel. I did a little more research since I posted my question and it seems that he might have combined the two recipes. The sauce was a light brown color and the breasts weren't breaded. I am pretty sure he called the dish Chicken Marsala. What ever he did, it worked. I may have to do some experimenting. Thank you Jewel for the info.