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
Sprinkle chicken thighs with 1/4 teaspoon pepper and wrap each with a slice of prosciutto.
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.
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.
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 :
15 g Fat;
3 g Sat;
7 g Mono;
87 mg Cholesterol;
10 g Carbohydrates;
28 g Protein;
0 g Fiber;
588 mg Sodium;
513 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 vegetables, 3 1/2 lean meat, 1 fat
Tips & Notes
Tip: 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.