Prosciutto-Wrapped Chicken with Mushrooms and Marsala Sauce
Provolone-stuffed, prosciutto-wrapped chicken breasts with mushrooms and Marsala sauce seems a little bit elegant but is really no big deal. A quick side of sautéed spinach and a nice bottle of wine — plus a loaf of bread or a few potatoes, if you absolutely insist — are all you need for an easy dinner party for four. And this little number for dessert.
Good old boneless, skinless chicken breasts stay juicy and flavorful in this umami-rich preparation, which elevates them to something special.
An umami manifesto
This meal is an umami manifesto. We’ll just take a few plain chicken breasts and stuff them with umami and then wrap them with umami and then slather them in umami sauce. Yes? Okay, yes. Let’s do. Please and thank you.
Cheese is a hard yes (but feel free to skip it)
I thought about forgoing the cheese in this recipe, and you’re totally welcome to. I made it that way the first time, in fact, and it was really good. But…I mean…cheese. Cheese is a hard yes for me whenever feasible. You can use a mellow provolone or a nice sharp one, whatever you like. There’s not a shocking amount in the recipe, so it won’t overwhelm regardless. Though by all means, level up to shock and awe if you’re so inclined.
I’ve used shiitake mushrooms in this recipe for maximum umami power, but you can use half or even all cremini (baby bella) if you like.
The food will do a lot of the heavy lifting where magic is concerned. The rest is up to you and the company you choose.
- 4 boneless, skinless chicken breast halves
- 2 ounces provolone cheese, diced small
- 4 ounces thinly sliced prosciutto
- 2 tablespoons olive oil, divided
- 8 ounces sliced shiitake mushrooms
- 1 shallot, diced small
- 2 medium garlic cloves, chopped
- 1/2 cup dry Marsala
- 2 cups chicken stock
- 1/2 teaspoon dried sage
- 2 tablespoons butter, at room temperature
- 1 tablespoon flour
- Freshly ground black pepper
- Pat the chicken breasts dry with paper towels. With a very sharp knife, make each breast into a little pocket by cutting a horizontal slit into one of the thin sides. The slit should be almost but not quite the length of the chicken breast and go almost but not quite all the way through to the opposite side.
- Stuff 1/4 of the provolone cubes into each breast and press the chicken lightly to seal around it. Don’t worry if it’s not perfect. Oozing cheese isn’t a terrible thing.
- Wrap each stuffed chicken breast in a couple of slices of prosciutto, covering as much of the surface as you can.
- Heat 1 tablespoon of the olive oil over medium-high in a 12-inch nonstick skillet. Add wrapped chicken breasts and cook, uncovered, on one side until prosciutto is darkened in color and chicken breast is about halfway cooked through. Flip once and cook until chicken breast is jus cooked through. Remove chicken breasts to a plate.
- Heat remaining tablespoon of olive oil in the same skillet. Add shiitakes and cook, stirring occasionally, until lightly browned and tender. Add shallot and garlic and cook, stirring frequently, for a minute or two until softened.
- Pour Marsala into pan and stir to scrape up any browned bits on bottom of pan. Simmer until liquid has just evaporated. Add chicken stock and sage and simmer briskly for 5 minutes. Meanwhile, in a small bowl, stir together butter and flour with a fork to form a paste. Stir paste into pan sauce and continue to simmer for 5 minutes more. Add chicken back to pan and simmer until warm. Grind some pepper over everything and taste for salt.
- To serve, place a piece of chicken on each of four plates and top with some mushrooms and sauce. Sautéed spinach makes a great, easy accompaniment.
To make this meal gluten-free, use a good gluten-free flour blend such as this one.
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