Restaurant-Worthy Prosciutto-Wrapped Chicken in 35 Minutes

By: Wendy Ruopp  |  Friday, December 6, 2013

Cooking this recipe for Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce does the travel-in-your-kitchen trick of making it feel like you’re having dinner in an Italian bistro. The Marsala is part of the spell, of course—treat yourself to a little bottle of the fortified wine next time you’re at the liquor store so you have it on hand to turn up the sophistication on savory sauces. The prosciutto is key, too—just a ½-ounce strip of thinly sliced cured ham wrapped around a nice boneless chicken thigh makes all the difference in boosting flavor and savoriness. (It doesn’t add much fat in the process—this recipe has just 3 grams saturated fat per serving.)
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Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce
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Makes: 4 servings, 1 thigh & 1/2 cup sauce each
Active time: 35 minutes Total: 35 minutes
This crispy prosciutto-wrapped chicken thigh recipe makes a tasty meal when served with steamed green beans and mashed potatoes to soak up the sauce.
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
1/2 teaspoon freshly ground pepper, divided
4 thin slices prosciutto (about 2 ounces)
4 teaspoons extra-virgin olive oil, divided
1 large shallot, halved and thinly sliced
1 tablespoon finely chopped fresh oregano plus 1 teaspoon, divided
8 ounces sliced cremini mushrooms
1/2 cup Marsala (see Tip) or dry sherry
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1. Sprinkle chicken thighs with 1/4 teaspoon pepper and wrap each with a slice of prosciutto.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
3. Reduce heat to medium and add the remaining 2 teaspoons oil, shallot and 1 tablespoon oregano to the pan. Cook, stirring, until the shallot is beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring, until browned in spots, 4 to 6 minutes. Add Marsala (or sherry), return heat to medium-high and cook 2 minutes.
4. Whisk broth, cornstarch and the remaining 1/4 teaspoon pepper in a measuring cup; add to the pan, stirring. Return to a simmer and cook, stirring constantly, until the sauce is thickened and glossy, about 4 minutes. Serve the chicken with the mushroom sauce, sprinkled with the remaining 1 teaspoon oregano.
Per serving: 310 calories; 15 g fat (3 g sat, 7 g mono); 87 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 28 g protein; 0 g fiber; 588 mg sodium; 513 mg potassium. Nutrition bonus: Zinc (19% daily value).
Tips: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.