Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce for Two (Printer-Friendly Version) | Eating Well
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Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce for Two

http://www.eatingwell.com/recipes/prosciutto_chicken_mushroom_marsala_sauce_for_two.html

From EatingWell:  November/December 2013

Paper-thin slices of prosciutto are turned into a salty, crispy “crust” in this quick chicken thigh recipe with mushroom sauce that serves two. Serve with mashed potatoes and steamed greens.

2 servings, 1 thigh & 1/2 cup sauce each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Sprinkle chicken thighs with 1/8 teaspoon pepper and wrap each with a slice of prosciutto.
  2. Heat 1 teaspoon oil in a medium 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 1 teaspoon oil, shallot and 1 1/2 teaspoons 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, 3 to 5 minutes. Add Marsala (or sherry), return heat to medium-high and cook 2 minutes.
  4. Whisk broth, cornstarch and the remaining 1/8 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, 2 to 3 minutes more. Serve the chicken with the mushroom sauce, sprinkled with the remaining 1/2 teaspoon oregano.

Nutrition

Per serving : 312 Calories; 15 g Fat; 3 g Sat; 7 g Mono; 87 mg Cholesterol; 10 g Carbohydrates; 28 g Protein; 0 g Fiber; 588 mg Sodium; 521 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetables, 3 1/2 lean meat, 1 fat

Tips & Notes