- 1lb boneless skinless chicken pounded flat
- 1 tbsp Cooking With Greens Go To Seasoning Blend
- 1 package of sliced crimini or shiitake mushrooms
- 1 cup Marsala wine
- 1 cup chicken stock
- 1/3 cup heavy cream
- 3/4 stick butter
- 1/8 lb thinly sliced prosciutto
- 1 small onion chopped
- 4 cloves garlic chopped
- olive oil
- 1/2 cup chopped fresh parsley
- 1/4 cup shaved Parmigiano cheese
- OPTIONAL: 1 cup of baby spinach
Cut chicken into small pieces. Add Go To Seasoning to chicken tossing. Dredge chicken lightly in flour, shaking off excess. Heat saucepan and add enough olive oil to lightly coat bottom of pan. Add chicken pieces browning on each side (appx. 3 minutes) Set aside. In the same pan, add chopped onion and garlic until onion is slightly translucent. Add a tbsp of butter and toss in mushrooms. Cook until liquid releases. Cook for an additional 3 minutes.
In another pan, melt 1 tbsp of butter and add chopped prosciutto. Cook until fat is rendered and meat is slightly browned.
Add Marsala to original pan of veggies and bring to boil for 5 minutes. Add Chicken stock and 3/4 stick butter. Continue to boil for 5 minutes. Allow to reduce slightly and add 1/3 cup heavy cream. cook for an additional 3 minutes. Toss in cooked prosciutto, Parmigiano and OPTIONAL baby spinach. cook for an additional 2 minutes. Toss in parsley and chicken pieces. Coat all pieces and serve over rice, mashed potatoes or pasta. Serve with more shaved Parmigiano.