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Chicken Marsala with Shiitake Mushrooms and Prosciutto

Joanna Cismaru, Jo Cooks
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

chicken breasts (boneless and skinless)

1 cup

all-purpose flour (for dredging chicken)

1 tsp

salt

1 tsp

pepper

1 tsp

dried oregano

2 tbsp

olive oil

1 tbsp

unsalted butter

4 oz

shiitake mushrooms (sliced)

2

garlic cloves (minced)

4

slices Prosciutto (chopped)

3/4 cup

Marsala wine

1/2 cup

chicken broth

1 tbsp

all-purpose flour

parsley for garnish