Prosciutto-Wrapped Chicken in Mushroom Marsala Sauce (makes 4 servings)

Ingredients:


4 large boneless, skinless chicken thighs, trimmed
½ teaspoon freshly ground pepper, divided
4 thin slices prosciutto
4 teaspoon extra-virgin olive oil, divided
1 large shallot, halved and thinly sliced
8 ounces sliced cremini mushrooms
½ cup Marsala or dry sherry
1 cup reduced-sodium chicken broth
2 teaspoon cornstarch
1 tablespoon fresh oregano plus 1 teaspoon, finely chopped



Directions:


Sprinkle chicken thighs with ¼ teaspoon of pepper and wrap each with a slice of prosciutto. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil to keep them warm. Reduce the heat to medium and add the remaining 2 teaspoons of oil, shallot and 1 tablespoon oregano to the pan. Cook, stirring frequently, until the shallot is beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring, until browned in spots, 4 to 6 minutes. Add Marsala (or sherry), return heat to medium-high and cook for 2 minutes. Whisk broth, cornstarch and the remaining ¼ teaspoon of pepper in a measuring cup and add it to the pan, stirring. Return to a simmer and cook, stirring constantly, until the sauce is thickened and glossy, about 4 minutes. Serve the chicken with the mushroom sauce, then sprinkle with the remaining 1 teaspoon of oregano.



Nutrition Information:


Serving size: 1 chicken thigh
Calories: 310
Fat: 15g
Protein: 28g
Carbohydrates: 10g
Fiber: N/A