Prosciutto Wrapped Mushroom Marsala
Prosciutto Wrapped Chicken Marsala is a twist on classic chicken marsala. Chicken cutlets are wrapped in salty prosciutto and baked before being served over a mushroom and Marsala wine sauce.
Servings: 4 people
Calories: 369kcal
Ingredients
- 4 chicken cutlets approx. 6 ounces each
- 4 slices prosciutto fat trimmed
- 2 tablespoon unsalted butter
- 8 oz mushrooms
- 1 shallot diced
- 1 tablespoon garlic minced
- 2 sprigs fresh rosemary
- ½ cup Marsala wine
- 1 cup chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 300 degrees. Spray an 8x8 baking dish with cooking spray.
- Spray a medium skillet with cooking spray and heat over medium high heat. Season the chicken cutlets with salt and pepper and add to the skillet, cooking 3-4 minutes on each side, until mostly cooked through and golden brown.4 chicken cutlets, 1 teaspoon salt, 1 teaspoon pepper
- Remove the cutlets from the skillet and wrap each with a slice of prosciutto, placing the seam side down into the prepared baking dish. Bake for 15 minutes or until the internal temperature of the chicken is 165 degrees.4 slices prosciutto
- Meanwhile, reduce the heat to medium and add the butter to the skillet. Once melted, add in the shallot and mushrooms. Cook for 5-7 minutes, until the mushrooms are browned. Then add in the garlic and rosemary and cook for 1 minute more.8 oz mushrooms, 1 shallot, 1 tablespoon garlic, 2 tablespoon unsalted butter, 2 sprigs fresh rosemary
- Increase the heat back up to medium high and add in the Marsala wine. Use a wooden spoon to scrape up any browned bits from the pan. Cook for 3-4 minutes or until the wine has mostly cooked off. Then pour in the chicken stock and cook another 3-4 minutes, until all of the liquid has reduced by half.½ cup Marsala wine, 1 cup chicken stock
- Remove the chicken from the oven and nestle back into the pan. Add the thyme and spoon the mushroom sauce over the chicken.2 sprigs fresh thyme
- Place a chicken cutlet on each plate and spoon a generous serving of the mushrooms and sauce over the chicken. Discard the rosemary and thyme.
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 10g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 925mg | Potassium: 956mg | Fiber: 1g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg