Grilled Chicken With Stuffed Mushrooms and Marsala Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement