Ingredients:
4 Each - Boneless, Skinless Chicken Breast
4 Slices - Prosciutto
1/2 Cup - Flour
1 TBSP - Sage
2 TBSP - Butter, divided
3 TBSP - Olive Oil
16 Oz - Sliced Mushrooms
12 Oz - Spinach
2 Cups - Marsala Wine
3/4 Cups - Chicken Stock
Salt & Pepper
Fresh Parsley (for garnish)
Preparation:
Pour flour on a dish and season with about a teaspoon each of salt and pepper.
Season chicken with salt, pepper, and sage.
Coat chicken in flour, shaking off excess.
Heat a large skillet over medium high heat, adding olive oil and 1 tablespoon of butter.
Once hot, add chicken and cook until lightly browned, flipping once.
Remove chicken and set aside.
Place prosciutto in pan and cook for about 30 seconds, then remove and set with chicken.
In same pan, add remaining tablespoon of butter and mushrooms, cooking for about 7 minutes until starting to brown.
Add marsala wine, stir, then add chicken stock. Season with salt and pepper to taste.
Add chicken back to pan, topping each with a slice of proscuitto.
Cover, reduce heat to medium and cook until chicken is done and sauce has thickened slightly (about 10 minutes).
Once finished, remove chicken and place on serving dish, then pour sauce and mushrooms over top.
Add spinach to the hot pan just until wilted.
Place spinach on plate, then top with a piece of chicken and some sauce and mushrooms on top.
Garnish with fresh parsley.
Serve and enjoy!
Tips:
This dish is great served with spaghetti.
Get creative! Use veal or thin cut pork chops.
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