Chicken Marsala with Ravioli
Source of Recipe
Cuisine@Home
List of Ingredients
- 1 pkg refrigerated cheese ravioli
- 1lb boneless, skinless chicken breasts, sliced into strips, seasoned with salt & pepper
- 1/4 cup all purpose flour
- 2 oz proscuitto, chopped
- 1/2 lb button mushrooms, sliced
- 2T shallots, minced
- 1/2 cup dry marsala or dry sherry
- 3/4 cup chicken broth
- 2T minced fresh sage
- 2T unsalted butter
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil for the ravioli.
- Cook ravioli according to package directions; drain and set aside.
- Coat seasoned chicken in flour. Saute in 3T oil in a large saute pan over medium high heat until brown, 5 minutes. Add proscuitto and cook 1 minute. Transfer chicken mixture to a plate and set aside.
- Saute mushrooms in 2T oil in the same pan over medium high heat until brown, 3 minutes. Add shallots and cook 1 minute.
- Deglaze with marsala, scraping up the bits from the bottom of the pan; simmer until liquid is nearly evaporated. Stir in the broth, chicken mixture, cooked ravioli, and sage. Simmer until heated through.
- Finish with butter, parsley, salt and butter.
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