Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

I came across this recipe on Eating Well.  My first thought, “Who does not like chicken wrapped in prosciutto.”  Just so we’re clear:  Wrapped.  In.  Prosciutto.  This is taking chicken thighs, which have about a million ways to be  yum, and wrapping them in prosciutto.  That’s like taking bacon and wrapping . . .  well, ANYTHING.  But saltier and tastier.  Then you’ve got the mushrooms.  Mushrooms and sauce are amazing.  And yes, of course, I made mashed potatoes.  While this dish came together in at least 45 minutes, but more like an hour, as opposed to the 35 minute “total time” suggestion from Eating Well, it was still amazing.  The hubs even commented that he didn’t realize he was coming home to a 5 Star Meal.  Today is Veterans Day, and I’m a Veteran, of course you’re getting a 5 Star meal!


4 boneless, skinless thighs
1/2 tsp freshly ground pepper
4 thin slices prosciutto (If you are not familiar with prosciutto, accept that it will quickly become the higher-power of your bacon God)
4 tsp olive oil – divided (use extra-virgin if you’d like)
1 large shallot, halved and thinly sliced
1 Tbs finely chopped fresh oregano plus 1 tps, divided (ok, I don’t always have time to mess with fresh herbs, especially with the wonderful freeze-dried options, such as those available by Lighthouse)
8 oz sliced cremini mushrooms (I used 10 oz pre-sliced because that’s how it came and I’m not tossing out 2 oz of pre-sliced mushrooms)
1/2 cup Marsala or dry sherry (the best advice I can offer here, if you aren’t willing to drink it, don’t cook with it.  Look in the wine section of your grocery store.  Avoid “cooking” anything wines .  Cooking wines tend to be higher in sodium and less flavorful.)
1 cup reduced-sodium chicken broth (you want to go with a nice ‘meaty’ broth here.  There are so many that as you pour they look watered down.  My tip, if they look watered down, they are, and that will translate to your dish.My personal favorite is Pacific Foods – Organic)
2 tsp cornstarch


Sprinkle chicken thighs with 1/4 tsp pepper and wrap each thigh with a slice of prosciutto.

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat.  Add chicken and cook, turning once, until browned on both sides and cooked through, 4 – 5 minutes per side.  Transfer to a plate; wrap with foil to keep warm.

Reduce heat to medium and add remaining 2 tsp oil, shallot, and 1 tbs oregano to pan.  Cook, stirring, until shallots are beginning to brown (about 1 – 2 minutes).  Add mushrooms and cook, stirring until browned (4 – 6 minutes).  Add Marsala (sherry will work here, too) and cook about 2 minutes.

In a separate small bowl, whisk broth, cornstarch, and the remaining 1/4 tsp pepper in a small bowl or measuring cup.  Add to pan, stirring.  Return to simmer and cook, stirring constantly, until sauce is thickened (about 4 minutes)

Wine Pairing Suggestions:

Pinot Noir

Serves 4

Total time: About an hour

Proscuitto-Wrapped Chicken with Mushroom Marsala Sauce

Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

 *Derived from Eating Well

Tortellini with Creamy Mushroom Sauce

My kids love, love, love cheese ravioli.  Every time we go to Mary’s Pizza Shack that’s what they both order.  Well, Daniela being Daniela has to add, “No sauce.  And not a dot of cheese on top!”  At least my girl know what she likes!  This is like that, but so different.  It totally satisfies their craving for cheese rav, but gives the adults a better meal than feeling like they are eating just buttered pasta.  And I must be doing something right because D did not once say to me, “And NOT a dot of cheese!”  


1 lb sliced cremini mushrooms (if you are not buying the pre-sliced already, start now!)
1 Tbs olive oil
2 1/2 cups chicken broth
1 (15 oz) jar Alfredo sauce (such as Classico)
12 oz dried cheese tortellini (I used Barilla and loved it)
Salt and pepper to taste
1 cup grated Parmesan cheese
2 Tbs minced fresh basil


Cook tortellini according to package directions.

Add olive oil to large skillet heated to medium.  When heated, add mushrooms and cooked until reduced by about half.  When mushrooms reduced by half, add broth, Alfredo sauce, salt and pepper.  Reduce heat to low and simmer, stirring occasionally, until heated through.

Drain pasta.  If your pan is large enough, add the pasta in batches, stirring to combine between each batch.  If not, once drained, return pasta to pot and add sauce in batches, stirring to combine in between.

Serve with your favorite  veggie, maybe broccoli.  Don’t forget the garlic bread!

Wine Pairing Suggestions:

White Burgundy
White Bordeaux

Serves: 4
Total time: 40 minutes


Tortellini with Creamy Mushroom Sauce

Tortellini with Creamy Mushroom Sauce

*Derived from America’s Test Kitchen – Slow Cooker Revolution