Chicken Marsala
Courtesy of CanolaInfo 4 Servings • 15 Min. Prep Time • 13 Min. Cook Time| Ingredients |
|---|
| 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-in. thickness |
| 4 fresh sage leaves |
| 4 thin slices of prosciutto ham |
| 1 leek, julienned lengthwise |
| 1/3 c. dry Marsala wine (75 mL) |
| 1/3 c. low sodium chicken broth (75 mL) |
| 1/3 c. heavy cream (75 mL) |
Directions:
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 chicken 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 among 4 plates. Top with chicken and sauce, dividing equally.
* Recipe courtesy of Rusty Penno and CanolaInfo.
Nutrition:
Calories: 450; Total Fat: 21g; Saturated Fat: 7g; Cholesterol: 135mg; Total Carbs: 22g; Fiber: 1g; Protein: 37g; Sodium: 760mg;