Apple & Celery Stuffed Chicken with Fall Marsala Sauce

If you love the flavors of fall as much as I do then I know you’ll love this recipe. The sweetness of the apples, the crunch of the celery and the earthiness of the mushrooms make this a winner winner chicken dinner!


  • 4 boneless, skinless chicken breasts
  • 3 apples (any variety)
  • 3 ribs of celery
  • 1 small package baby bella mushrooms
  • fresh thyme
  • extra virgin olive oil
  • salt & pepper
  • 1/2 cup dry white wine (chardonnay works well)
  • 1 cup Marsala wine


Stuffed Chicken

  • Preheat the oven to 350 degrees.
  • Remove excess fat from chicken breasts and butterfly them.
  • Add chopped apples & celery, close the breast and tie closed with kitchen string.
  • Place in a baking dish, drizzle with olive oil, season with salt & pepper, cover with foil and bake for 20 minutes.
  • Remove foil and bake an additional 15-20 minutes (safe chicken temp should be 165 degrees).

Fall Marsala Sauce

  • Remove stems, slice mushrooms, drizzle with olive oil, season with salt & pepper and saute until soft (but not mushy).
  • Add fresh thyme sprigs, Marsala wine and cook about 5 minutes.
  • Put sauce in a blender and puree.

Pour the puree over the chicken, serve with rice or potatoes (mashed or roasted) and enjoy!


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