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. Source: EatingWell Magazine, November/December 2013

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Ingredients

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Directions

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  • Sprinkle chicken thighs with 1/8 teaspoon pepper and wrap each with a slice of prosciutto.

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  • 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.

  • 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.

  • 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.

Tips

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.

Nutrition Facts

312 calories; 14.5 g total fat; 3.5 g saturated fat; 87 mg cholesterol; 588 mg sodium. 521 mg potassium; 10.1 g carbohydrates; 0.5 g fiber; 4 g sugar; 27.6 g protein; 170 IU vitamin a iu; 2 mg vitamin c; 24 mcg folate; 32 mg calcium; 2 mg iron; 29 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
02/17/2015
I prefer prosciutto to bacon! This made a quick flavorful pretty dinner plate. I just served everything from the pans so it stayed hot. Use real wine it mades a huge difference! The sauce would compliment any starch!!! Thanks for taking the time to read this!raf Read More