Grilled Chicken With Stuffed Mushrooms and Marsala Sauce

Name: Grilled Chicken With Stuffed Mushrooms and Marsala Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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

Submitted by Cook4_6

"I combined a couple of my favorites recipes to create a new one!"

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Ready In:: 1hr
Ingredients:: 19
Serves:: 4

ingredients

Stuffed Mushrooms
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
Chicken and Sauce
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

directions

To make mushrooms, Remove stems from mushrooms and chop fine.
Put proscuitto, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
Cook until onion is soft, then drain.
Stir in remaining ingredients.
Stuff mushroom caps with this mixture.
Bake on a cookie sheet at 375F degrees for 10 minutes.
To make chicken and sauce, Season chicken with salt and pepper and grill. Set aside.
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.
Cook Marsala mixture until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce.
Add chicken to the pan and turn to coat and reheat for a minute.
Place chicken on a platter and top with one or two stuffed mushrooms.
Serve with the sauce over top and a sprinkle of parsley.

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RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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