0.2 lbs Thin Sliced Prosciutto Ham (Cut into small pieces)
Pasta
Instructions
Place tenderloins in 1 gallon freezer bag and tenderize by pounding them to double original size. In seperate bag, compine flour 1/4 tsp salt and 1/4 tsp pepper.
Add the tenderloins, seal the bag and shake thoroughly to dredge.
Heat 1 tbsp butter in a large skillet on medium heat. Add 2 tbsp of olive oil.
Add half the chicken pieces and brown on each side, about 2 minutes. Remove chicken, add remaining olive oil and 1 tbsp butter and cook remaining chicken.
Return all the chicken to the pan and add marsala wine.
Add the mushrooms and prosciutto, stir to combine. Cover the pot, reduce heat to low and simmer for 30 - 40 minutes until chicken is tender.
Meanwhile, cook pasta according to directions. Drain pasta and put on large platter.
Remove chicken, mushrooms, and prosciuttofrom the cooking liquids and place over pasta.
Turn up the heat on the sauce pot, add the remaining 3 tbsp butter to the liquid, and cook until the sauce is thickened. Pour marsala sauce over the chicken and pasta.
Originally Submitted
12/12/2010
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