Ingredients:
2 boneless chicken breast
2 slices of prosciutto
3 oz fonatina cheese shredded
8 oz sliced mushrooms
6 oz cello pack of baby spinach
6 oz sweet marsala
6 oz chicken stock
2 tbsp unsalted butter
2 tbsp flour
Splash of heavy cream or half and half
Pinch of ground sage
Pinch of black pepper
Olive oil to sauté spinach and chicken
Instructions:
1. Pound chicken breast with the flat side of a meat hammer.
2. Dredge chicken breast in flour seasoned with salt and pepper.
3. Place floured breasts in a large sauté pan with enough olive oil to sauté chicken breasts.
4. Cook chicken 5 minutes on each side and remove from pan.
5. Add a little more olive oil to the pan and add in the sliced mushrooms and sauté until soft.
6. Add all but 2 ounces of marsala wine to pan to deglaze the pan, allow alcohol to cook off for a minute the add the chicken stock, pinch of sage, pinch of black pepper and place chicken breast back into the pan.
7. Reduce heat and continue to cook while sauce is reducing.
8. Once sauce has started to reduce add in cream and mix well.
9. Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor. As the sauce begins to thicken remove from the heat.
10. Place chicken breast in a baking dish and top with sliced prosciutto and the shredded fontina cheese.
11. Place in a 350 degree oven for 15 minutes or until the cheese has melted.
12. In another sauté pan add a little olive oil and the baby spinach, sauté until completely cooked and set aside (make sure you drain off any extra oil)
3 minutes before the chicken breast are done; start to slowly reheat the heat the marsala sauce and spinach.
13. At this time add in the remaining Marsala wine.
14. Sautéed spinach, chicken breast then top with mushrooms and marsala sauce.
15. Serve spinach chicken breast then top with mushrooms and marsala sauce.
16. Can be served with, rice or a grain of your choice.
Note:
You can use mozzarella instead of fontina; this will keep the cost down.
Sweet marsala will have a nuttier flavor and makes a much better sauce everyone will tell you to use dry. I never have, Pellegrino is the best Marsala if you can find it.
*reserving some of the marsala unit the final minutes before serving will enhance the flavors by
Allowing the marsala flavor to be more prominent in the dish.
