Rating: 4.38 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 6
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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.

Source: EatingWell Magazine, November/December 2013

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken thighs with 1/4 teaspoon pepper and wrap each with a slice of prosciutto.

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  • 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.

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

1 thigh & 1/2 cup sauce
310 calories; protein 27.5g; carbohydrates 9.6g; dietary fiber 0.5g; sugars 3.6g; fat 14.5g; saturated fat 3.5g; cholesterol 86.7mg; vitamin a iu 140.1IU; vitamin c 1.5mg; folate 23.6mcg; calcium 31.1mg; iron 1.8mg; magnesium 28.6mg; potassium 512.9mg; sodium 588.1mg; thiamin 0.1mg.

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

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