- 4 chicken breast cutlets
- 4 slices prosicutto
- 2 tbsp. unsalted butter
- 1 shallot, minced
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 2 springs fresh rosemary, chopped
- 1 cup Marsala wine
- 1 cup chicken stock
- salt and pepper, to taste
1. Preheat the oven to 300. Spray a 9×13 baking dish with non-stick cooking spray.
2. Spray a skillet with non-stick cooking spray and heat over medium-high heat. Add the chicken cutlets to the skillet and cook for 3-4 minutes or each side or until lightly browned.
3. Remove the chicken from the skillet and reduce the heat to low. Wrap each chicken breast in a slice of prosciutto and place seam-side down in the baking dish. Place the baking dish in the oven.
4. Meanwhile, add the butter to the skillet and once partially melted, add in the shallots and mushrooms, cooking until the mushrooms are browned. Add the garlic and rosemary and cook for 1 minute more.
5. Increase the heat to medium-high again, then pour the Marsala wine into the skillet and use a wooden spoon to scrape the browned chicken bits from the bottom of the skillet. Allow the Marsala wine to cook off and reduce by half, then pour in the chicken broth and allow to also reduce.
6. Remove the chicken from the oven and nestle into the sauce. Spoon the sauce over the chicken, then serve immediately.
The original recipe calls for bacon instead of prosciutto but I have such a hard time getting the bacon to cook evenly, and we had just a few slices of prosciutto left in the fridge that I figured I would try out this version.
I have to say, this is probably one of the best dishes I’ve ever made. It simple and relatively quick, but the amount of flavors packed into that chicken breast and the sauce is absolutely incredible.