Chicken Marsala

Source: Rusty Penno | Category: Entrees

Marsala wine adds a unique flavor to this dish. There really isn't any substitution for the Marsala wine. It is worth seeking it out to try the dish!

8 oz broad egg noodles 225 g
2 Tbsp canola oil 30 mL
1 Tbsp mixed herbs, chopped (thyme, oregano, parsley) 15 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
4 (4 oz/125 g) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
4 fresh sage leaves
4 thin slice of prosciutto ham
1 leek, julienned lengthwise
1/3 cup off dry Marsala wine 75 mL
1/3 cup low sodium chicken broth 75 mL
1/3 cup heavy cream 75 mL

1. In a large pot of boiling salted water, cook egg noodles until just tender but still firm to bite; stirring occasionally. Drain. Transfer to a large bowl and toss with 1 Tbsp (15 mL) canola oil. Keep warm.
2. Rub mixed herbs, salt, and pepper on chicken breasts, add sage leaf on top of chicken, lay prosciutto over sage leaf, fold ham underneath and fully wrap around chicken breast.
3. In a heavy large skillet over medium heat add remaining 1 Tbsp (15 mL) canola oil and saute for about 5 minutes, turn chicken over, add leeks and saute until chicken is cooked through, about 5 minutes. Remove chicken breast, add Marsala wine, cream and broth. Boil until slightly reduced, about 3 minutes. Season sauce with salt and pepper.
4. Return chicken to skillet to coat with sauce. Divide pasta between 4 plates. Top with chicken and sauce, dividing equally.

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