Advertisement

Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

November/December 2013

Your rating: None Average: 4.1 (15 votes)

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.


Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

Makes: 4 servings, 1 thigh & 1/2 cup sauce each

Serving Size: 1 thigh & 1/2 cup sauce

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

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.

Nutrition

Per serving: 310 calories; 15 g fat (3 g sat, 7 g mono); 87 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 28 g protein; 0 g fiber; 588 mg sodium; 513 mg potassium.

Nutrition Bonus: Zinc (19% daily value)

Carbohydrate Servings: 1/2

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


More From EatingWell

Recipe Categories

Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Easy
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner