Ingredients:
- 2 oz. butter
- 4 chicken breasts, skinless and boneless
- 2 thin slices prosciutto, cut in half width wise
- 1 clove garlic, chopped
- 1 tablespoon chopped parsley plus a little extra for garnish
- 2/3 cup Marsala wine
- 1 cup heavy cream
- 1/2 cup mascarpone
- 8 - 10 oz. button mushrooms, sliced
- 1/2 tablespoon Worcestershire sauce
- salt and pepper to taste
Method:
Preheat the oven to 350°F. Melt half the butter in a frying pan. (Use a frying pan that can go into the oven). Add the chicken and lightly brown on both sides.
When browned, transfer to the oven and bake until the internal temperature of the chicken is165°F. (Use an instant- read thermometer).
Transfer to a warmed serving dish. Place 1/2 a slice of prosciutto over each chicken breast. Cover loosely with aluminum foil and keep warm.
Melt the remaining butter in the pan, add the garlic and mushrooms and cook until the mushrooms are soft.. Deglaze with the Marsala wine, cook until the alcohol evaporates and the wine is reduced by half. Add the heavy cream, cook until thickened.
Add the Worcestershire sauce and the mascarpone and heat through. Add any juices that may have accumulated in the serving dish. Season to taste. Add the chopped parsley.
Pour the mushroom sauce over the chicken breasts, sprinkle with reserved chopped parsley and serve.
Buon Appetito!
