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Marsala Crab-Stuffed Chicken Breasts

Total Time

Prep: 35 min. Cook: 25 min.


6 servings

Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. They’re now part of my own family’s Christmas Eve custom.


  • 4 tablespoons butter, divided
  • 2 teaspoons plus 3 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 2/3 cup chopped fresh mushrooms
  • 1/3 cup grated Parmesan cheese
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon paprika
  • SAUCE:
  • 3/4 cup Marsala wine
  • 2 teaspoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon water


  1. In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese.
  2. Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
  3. In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides.
  4. Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°.
  5. Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce.

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