Recipe(tried): Stuffed Chicken Marsala, egg noodles, Roasted Brussels Sprouts, Fruit Salad.

This is a recipe that comes from Sara Moulton. I used two large breast halves, 8 ounces of mushrooms and the entire amount of broth and Marsala. This is a really good recipe.
The sauce was wonderful on noodles.

We also had roasted brussels sprouts and fruit salad. If you have never roasted brussel sprouts, give it a try, they were just wonderful.

Stuffed Chicken Marsala

6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary. Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and put chicken back to the pan. Simmer until chicken is cooked through, about 5 to 10 minutes. Transfer chicken to platter. Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens.

Roasted Brussels Sprouts

Combine 1 pound trimmed and halved brussels sprouts, 1 tablespoon melted butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a jelly roll pan coated with cooking spray. Bake at 425 degrees F. for about 25 minutes or until tender crisp.