Grilled Chicken With Stuffed Mushrooms And Marsala Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces mushrooms
• 2 slices prosciutto, chopped fine
• 1/4 cup onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup panko breadcrumbs (or other bread crumbs)
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• olive oil, as needed
• olive oil, as needed
• 16 ounces chicken breasts
• 2 ounces prosciutto, cut in 1/4-inch pieces
• coarse salt
• fresh ground black pepper
• 1/2 cup high-grade dry marsala wine
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 4 tablespoons heavy cream (maybe less)
• 1/4 cup fresh flat-leaf parsley, minced

Recipe

• 1 to make mushrooms, remove stems from mushrooms and chop fine.
• 2 put proscuitto, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
• 3 cook until onion is soft, then drain.
• 4 stir in remaining ingredients.
• 5 stuff mushroom caps with this mixture.
• 6 bake on a cookie sheet at 375f degrees for 10 minutes.
• 7 to make chicken and sauce, season chicken with salt and pepper and grill. set aside.
• 8 in the meantime, coat large skillet lightly with olive oil and set over medium-high heat. add proscuitto and cook just until crisp and lightly browned. combine marsala, broth and corn starch. with pan over medium-high heat add the marsala mixture and scrape up the browned bits from the bottom of the pan.
• 9 cook marsala mixture until it is reduced by one quarter. stir in cream and simmer until you get a nicely thickened sauce.
• 10 add chicken to the pan and turn to coat and reheat for a minute.
• 11 place chicken on a platter and top with one or two stuffed mushrooms.
• 12 serve with the sauce over top and a sprinkle of parsley.