Description
Got this out of cuisine at home magazine…putting this on recipezaar for my girlfriend rebecca, who cannot find her magazine. I served this for dinner one night and had them over and she has been looking for the recipe ever since… Great recipe for company…
Ingredients
- Boneless Skinless Chicken Breast Halves
- Olive Oil
- Button Mushrooms
- Sweet Marsala Wine
- Beef Broth
- Prosciutto
- Fresh Sage
- Unsalted Butter
- Pappardelle Pasta
- Noodles
- Baby Spinach
- Parmesan Cheese
- Salt & Pepper
Instructions
- Pound chicken as thin as possible
- Saut 2 pieces of chicken in oil in a large saut pan over medium-high heat until browned, 3-5 minutes
- Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm
- Saut remaining chicken in the same manner
- Cook mushrooms in the saut pan over high heat, 5 minutes, or until beginning to brown
- Add additional oil as needed to prevent burning
- Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil
- Simmer until liquid is reduced by half, about 5 minutes
- Off heat, stir in prosciutto, sage, and butter until butter melts
- Season with salt and pepper
- Spinach pappardelle instructions:
- Bring pot of salted water to a boil for the pappardelle
- Cook pasta according to package directions
- Place spinach, parmesan, and butter in a large bowl
- Drain pasta, add to bowl, and toss to coat and wilt spinach
- Season with salt and pepper
- Serve with chicken and sauce on top