Chicken Roulade with a Creamy Marsala-Mascarpone Sauce

Oh, Instagram filters … how I love and loathe thee.

The first picture I took just didn’t do justice to this dish. You really don’t get a good sense of how beautifully golden the topping is on these roulades. So when I took a close-up of one of the slices, I thought I’d put a Hefe filter on it. Meh. Now it looks cartoony-golden.

Oh, well. How about if you just try the recipe for yourself and you can see in real life how delicious it looks? 🙂

This one is a little time-intensive, but it is so worth it.

Chicken Roulade with a Creamy Marsala-Mascarpone Sauce

Chicken Roulade with a Creamy Marsala-Mascarpone Sauce

Chicken Roulade with a Creamy Marsala-Mascarpone Sauce

Chicken Roulade with a Creamy Marsala-Mascarpone Sauce


  • 3 boneless chicken breasts
  • 1/2 lb pork sausage
  • 1 onion, diced
  • 3 stalks celery,diced
  • 2-3 cloves garlic, minced
  • 4 TBSP butter
  • 3 cups herb-seasoned stuffing mix (store-bought or homemade)
  • 2 cups chicken broth
  • 1/2 cup crumbled feta
  • seasoning to taste: salt, pepper, poultry seasoning, rosemary
  • butter for brushing
  • about 1 cup of French-fried onions
  • 1-2 TBSP olive oil
  • 1-2 TBSP butter
  • 1 onion, diced fine
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 8 oz mascarpone


  2. Preheat oven to 375 degrees.
  3. Brown sausage, onions and celery in a a cast-iron skillet (or one that can go in the oven later). Add garlic during the last three minutes.
  4. Add butter and stir to melt.
  5. Pour sausage mixture in a mixing bowl. Add stuffing mix and stir to blend.
  6. Add chicken broth to moisten. If still dry, add more broth. Make it barely moist; you don't want it to be soggy.Add feta.
  7. One by one, butterfly each chicken breast by cutting through on side almost to the other, but stopping short. Imagine you are going to slice the breast in two pieces horizontally, but you don't go al the way to the other side. Now open the chicken breast like you're opening a book. Place the chicken breast in a ziplock baggie and gently flatten with a mallet to about 1/4 inch. Try to get it as evenly thin as you can.
  8. Lay each chicken breast out on a clean surface and spoon stuffing along the bottom, closest to the most narrow point. Beginning at that edge, roll the breast up tightly, tucking in the sides as you go, and secure with toothpicks.
  9. In same skillet you used for the sausage mixture, heat olive oil till shimmering. Brown the roulades on all sides--about 6-8 minutes.
  10. Brush top of each roulade with butter and sprinkle with crushed French-fried onions. Put skillet in oven, tent with foil, and bake until chicken is cooked through, about 15-20 minutes.
  11. SAUCE
  12. Saute onion and mushrooms in olive oil and butter until onions are translucent. Add garlic during last three minutes, stirring frequently.
  13. Add Marsala wine and cook until reduced by half, about five minutes.
  14. Add mascarpone and stir to blend. Serve warm over chicken roulade.


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