Traditional recipes

Chicken Marsala with Sage

Chicken Marsala with Sage

Ingredients

  • skinless boneless chicken breast halves, each halved horizontally
  • 6 tablespoons (3/4 stick) butter
  • 1 tablespoon chopped fresh sage
  • 1 cup imported dry Marsala
  • 1 cup canned low-salt chicken broth

Recipe Preparation

  • Sprinkle chicken with salt and pepper. Dust with flour; shake off excess. Melt 3 tablespoons butter in large skillet over medium-high heat. Add chopped sage; sauté 1 minute. Add half of chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves.

Reviews SectionHow many chicken greats are supposed to be used here?

Best Passover Chicken Recipes - Honey Horseradish Roasted Chicken What Jew Wanna Eat

Best Passover Chicken Recipes - Honey Horseradish Roasted Chicken What Jew Wanna Eat. Remove the chicken to a plate. Passover is a celebration of the story of the israelites' departure from ancient egypt, and. Whip up one of our quick chicken recipes in under 30 minutes for a handy midweek meal. Best passover chicken recipes : One of the oldest holidays, passover is also among the most sacred in the jewish community.

Find delicious seder and kosher recipes for passover, including brisket, macaroons, and matzo balls. You'll find traditional and modern takes on jewish holiday dishes, including matzo ball soup, brisket, gefilte fish, and more. Please also note that any processed food must have a reliable kosher for passover certification. This vegetarian lasagna is made with spinach, mushrooms, and lots of cheese. 11, 2021 at passover, cooking delicious, yet kosher, dinners can be a tough gig if you're not used to it.

Passover Chicken Recipes from www.kosher.com You won't be able to resist a bowl of this homemade chicken soup with matzoh balls. Our best passover recipes avoid any leavened products but include plenty of alternatives and all the classics — matzo ball soup, brisket and passover desserts like flourless. In a large bowl, toss the chicken with the lime juice and season with salt and pepper. For the best results, leave the peels on the citrus while the dish. Hummus masabacha (hummus with whole chickpeas). The weeklong event involves many important rituals, but none is as celebrated as the traditional passover meal, known as the seder (from the hebrew word for order), which is centered on several symbolic foods. Ina garten's best passover recipes. Best passover chicken recipes / while all of the ingredients in the passover recipes are kosher for passover, each community has its own customs as to what to use or not use on passover.

Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019.

Best chicken recipe for passover from delicious chicken recipes for passover. Check out these delicious bottlings that pair well with the flavors of the passover table. Passover, the jewish weeklong spring holiday that commemorates the liberation of the israelites from slavery in ancient egypt, is a solemn occasion, yet it's also a p.s.: This vegetarian lasagna is made with spinach, mushrooms, and lots of cheese. Passover chicken meat dishes passover recipes kosher recipe. Find all the delicious recipes you'll need for your passover seder, including prime rib, brisket, roast chicken, matzah ball soup, haroset, and all kinds of desserts. Passover is a celebration of the story of the israelites' departure from ancient egypt, and. Our best passover recipes avoid any leavened products but include plenty of alternatives and all the classics — matzo ball soup, brisket and passover desserts like flourless chocolate cake and. You'll find traditional and modern takes on jewish holiday dishes, including matzo ball soup, brisket, gefilte fish, and more. Whether you prefer your bird whole or not, your meat dark or white, or your skin on or off, there is a recipe for you this passover. 3/4 cup and 1 tbsp. Need a gluten free knaidelach recipe? Find delicious seder and kosher recipes for passover, including brisket, macaroons, and matzo balls.

Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019. 3/4 cup and 1 tbsp. Best chicken recipe for passover from delicious chicken recipes for passover. Whip up one of our quick chicken recipes in under 30 minutes for a handy midweek meal. Passover is a celebration of the story of the israelites' departure from ancient egypt, and.

Baked Chicken With Artichokes And Capers Recipe from pamelasalzman.com Our best passover recipes avoid any leavened products but include plenty of alternatives and all the classics — matzo ball soup, brisket and passover desserts like flourless chocolate cake and. 3/4 cup and 1 tbsp. Serve them with garlicky potatoes and. 20+ best chicken breast recipes | downshiftology : Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019. Find all the delicious recipes you'll need for your passover seder, including prime rib, brisket, roast chicken, matzah ball soup, haroset, and all kinds of desserts. 3/4 cup and 1 tbsp. 11, 2021 at passover, cooking delicious, yet kosher, dinners can be a tough gig if you're not used to it.

11, 2021 at passover, cooking delicious, yet kosher, dinners can be a tough gig if you're not used to it.

Besides having it pickled or raw, radish tastes just as good roasted or even boiled. Passover, the jewish weeklong spring holiday that commemorates the liberation of the israelites from slavery in ancient egypt, is a solemn occasion, yet it's also a p.s.: This vegetarian lasagna is made with spinach, mushrooms, and lots of cheese. Find delicious seder and kosher recipes for passover, including brisket, macaroons, and matzo balls. One of the oldest holidays, passover is also among the most sacred in the jewish community. Best chicken recipe for passover from delicious chicken recipes for passover. For the best results, leave the peels on the citrus while the dish. Best chicken marsala (classic recipe made easy). If you don't wish to serve knaidelach, add more vegetables. There is so much nostalgia over traditional passover foods that it is easy to carried away with all the matzo, butter, brisket, kugel, and chocolate. Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019. This gluten free soup is best served over knaidelach. Braised meat or chicken even taste best after a day or two in the fridge or even a month in the freezer.

The weeklong event involves many important rituals, but none is as celebrated as the traditional passover meal, known as the seder (from the hebrew word for order), which is centered on several symbolic foods. Best chicken recipe for passover from delicious chicken recipes for passover. Passover is one of the most important celebrations for the jewish community that involves innumerable customs and tradition. The weeklong event involves many important rituals, but none is as celebrated as the traditional passover meal, known as the seder (from the hebrew word for order), which is centered on several symbolic foods. Best chicken recipe for passover from delicious chicken recipes for passover.

Ina Garten S 5 Best Passover Recipes The Nosher from www.myjewishlearning.com Best chicken recipe for passover from delicious chicken recipes for passover. Whip up one of our quick chicken recipes in under 30 minutes for a handy midweek meal. Find delicious seder and kosher recipes for passover, including brisket, macaroons, and matzo balls. Whether you prefer your bird whole or not, your meat dark or white, or your skin on or off, there is a recipe for you this passover. Our 10 best traditional passover recipes 41 recipes to make during the 8 days of passover. Serve them with garlicky potatoes and. Best passover chicken recipes : In a large bowl, toss the chicken with the lime juice and season with salt and pepper.

Best passover chicken recipes :

Besides having it pickled or raw, radish tastes just as good roasted or even boiled. Find all the delicious recipes you'll need for your passover seder, including prime rib, brisket, roast chicken, matzah ball soup, haroset, and all kinds of desserts. Best chicken recipe for passover from delicious chicken recipes for passover. If chicken feels merely ordinary in the face of an extraordinary occasion, consider it the extremely flexible base to a fantastic meal. The timeless recipe for one of the best chicken dishes ever: Passover is one of the most important celebrations for the jewish community that involves innumerable customs and tradition. Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019. Our 10 best traditional passover recipes 41 recipes to make during the 8 days of passover. You'll find traditional and modern takes on jewish holiday dishes, including matzo ball soup, brisket, gefilte fish, and more. If you don't wish to serve knaidelach, add more vegetables. In a large bowl, toss the chicken with the lime juice and season with salt and pepper. Best chicken recipe for passover from delicious chicken recipes for passover. (13 days ago) passover chicken & meat dishes while all of the ingredients in the passover recipes are kosher for passover, each community has its own customs as to what to use or not use on passover.

Best chicken recipe for passover from delicious chicken recipes for passover. It wouldn't seem like passover without a delicious bowl of chicken soup to start the meal. 3/4 cup and 1 tbsp. Passover chicken meat dishes passover recipes kosher recipe. This gluten free soup is best served over knaidelach.

Whether you're cooking for 20 or just your immediate family, we've got plenty of. The weeklong event involves many important rituals, but none is as celebrated as the traditional passover meal, known as the seder (from the hebrew word for order), which is centered on several symbolic foods. It wouldn't seem like passover without a delicious bowl of chicken soup to start the meal. In a large bowl, toss the chicken with the lime juice and season with salt and pepper. Ina garten's best passover recipes.

Our 10 best traditional passover recipes Passover is a celebration of the story of the israelites' departure from ancient egypt, and. Serve them with garlicky potatoes and. (13 days ago) passover chicken & meat dishes while all of the ingredients in the passover recipes are kosher for passover, each community has its own customs as to what to use or not use on passover. Cooking meat or chicken low and slow will result in tender.

Braised meat or chicken even taste best after a day or two in the fridge or even a month in the freezer. Please also note that any processed food must have a reliable kosher for passover certification. Whether you're cooking for 20 or just your immediate family, we've got plenty of. Best passover chicken recipes : Check out these delicious bottlings that pair well with the flavors of the passover table.

Cooking meat or chicken low and slow will result in tender. Best chicken recipe for passover from delicious chicken recipes for passover. If chicken feels merely ordinary in the face of an extraordinary occasion, consider it the extremely flexible base to a fantastic meal. 11, 2021 at passover, cooking delicious, yet kosher, dinners can be a tough gig if you're not used to it. You'll find traditional and modern takes on jewish holiday dishes, including matzo ball soup, brisket, gefilte fish, and more.

Best passover chicken recipes : Cooking meat or chicken low and slow will result in tender. Braised meat or chicken even taste best after a day or two in the fridge or even a month in the freezer. The timeless recipe for one of the best chicken dishes ever: Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019.

Apricot & ginger chicken recipe. Best chicken recipe for passover from 12 chicken recipes for seder and how to braise in 2019. Best chicken recipe for passover from delicious chicken recipes for passover. 3/4 cup and 1 tbsp. Passover is a celebration of the story of.

Source: d47gxy3fatgwk.cloudfront.net

For the best results, leave the peels on the citrus while the dish. Check out these delicious bottlings that pair well with the flavors of the passover table. 11, 2021 at passover, cooking delicious, yet kosher, dinners can be a tough gig if you're not used to it.awash with dishes that carry distinct flavors, find great and traditional recipes for kugel, chicken and brisket dishes, desserts, and more to make your passover dinner a. Easy roasted chicken with butter and sage 27. Check out these delicious bottlings that pair well with the flavors of the passover table.

Best chicken recipe for passover from delicious chicken recipes for passover. Best chicken marsala (classic recipe made easy). Check out these delicious bottlings that pair well with the flavors of the passover table. In a large bowl, toss the chicken with the lime juice and season with salt and pepper. For the best results, leave the peels on the citrus while the dish.

Source: assets.epicurious.com

In a large bowl, toss the chicken with the lime juice and season with salt and pepper.

Whether you prefer your bird whole or not, your meat dark or white, or your skin on or off, there is a recipe for you this passover.

Source: d47gxy3fatgwk.cloudfront.net

Check out these delicious bottlings that pair well with the flavors of the passover table.

Source: d47gxy3fatgwk.cloudfront.net

It wouldn't seem like passover without a delicious bowl of chicken soup to start the meal.

Best chicken marsala (classic recipe made easy).

Source: assets.epicurious.com

Best passover chicken recipes :

Source: www.westoftheloop.com

Our best passover recipes avoid any leavened products but include plenty of alternatives and all the classics — matzo ball soup, brisket and passover desserts like flourless.

If you don't wish to serve knaidelach, add more vegetables.

Source: assets.epicurious.com

Passover would probably not be at the top of the list of healthiest jewish holidays, the most popular recipes on our site for passover are the desserts.

The chicken really soaks up the flavor after being cooled and you are able to remove the fat from the surface, providing a smoother, richer sauce.

20+ best chicken breast recipes | downshiftology :

Source: assets.epicurious.com

Cooking meat or chicken low and slow will result in tender, juicy, fall off the bone meat.

Looking for kosher for passover wines?

Our 10 best traditional passover recipes

In a large bowl, toss the chicken with the lime juice and season with salt and pepper.

Passover would probably not be at the top of the list of healthiest jewish holidays, the most popular recipes on our site for passover are the desserts.

Best passover chicken recipes :

Hummus masabacha (hummus with whole chickpeas).

Source: imagesvc.meredithcorp.io

Our best passover recipes avoid any leavened products but include plenty of alternatives and all the classics — matzo ball soup, brisket and passover desserts like flourless chocolate cake and.

Our 10 best traditional passover recipes

Passover, the jewish weeklong spring holiday that commemorates the liberation of the israelites from slavery in ancient egypt, is a solemn occasion, yet it's also a p.s.:

This vegetarian lasagna is made with spinach, mushrooms, and lots of cheese.

The weeklong event involves many important rituals, but none is as celebrated as the traditional passover meal, known as the seder (from the hebrew word for order), which is centered on several symbolic foods.

Source: imagesvc.meredithcorp.io

Cooking meat or chicken low and slow will result in tender.

Find delicious seder and kosher recipes for passover, including brisket, macaroons, and matzo balls.


Ingredients

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

10 oz. cremini mushrooms, thinly sliced or mushrooms of your choice

1 1/2 teaspoons finely chopped fresh sage

4 Red Bird Farms Boneless Skinless chicken breasts (2 lb total)

2 tablespoons extra-virgin olive oil

1/2 cup plus 2 tablespoons dry Marsala wine

1 teaspoon fresh lemon juice


Bacon, Sage, and Provolone Chicken Rolls with Marsala Sauce

It’s been a while since I wrapped something in bacon….too long. Way too long.

A rolled chicken breast may look le-di-da fancy – but really super easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon, and melted cheese. I feel like I can do a lot of things if there is bacon and melted cheese as part of the promise.

Here’s the scoop. You lay out a thinly sliced chicken cutlet. You layer some things on top. You roll it up. You wrap it with a piece of bacon. You skewer it with a toothpick. You cook it. Then you get Bacon, Sage, and Provolone Chicken Rolls.

Grown-ups and hungry kids might eat two of these for dinner. My husband, Gary, might eat three. I haven’t met anyone who hasn’t thought this is the bees’ knees, the cats’ meow. This is the kind of leftover I would like to have waiting in the fridge for me for lunch. Or, thinking about it, breakfast.

In addition to the plain-Jane Fork in the Road option, below, know that if the sage isn’t going to appeal to anyone at your table, you can skip it. Nubby little noodles like tubetti are nice with this, especially if you are serving with the sauce.

Thinly sliced chicken breast cutlets are pretty readily available, but if they aren’t at your market (or you don’t feel like paying the extra cash these cutlets usually command), just place regular chicken breasts (4 breasts of 4 or 5 ounces each will do it) between two pieces of wax or parchment paper and gently pound them with a meat mallet (if you have one) or a rolling pin, or a bottle of wine until they are uniformly thin, about ⅓-inch-thick all over. They will be quite large at this point, so cut them in half before proceeding, which will give you 8 pieces.

You can also cut your own cutlets with a sharp knife and a steady hand.

Any leftover extra-small pieces of uncooked bacon should be crisped up in the pan next to the rolls, and either snacked on, or saved for another recipe—sprinkle them on pasta or a baked potato , or use them as a reason to make Cobb Salad later in the week.

You can make these ahead—just roll and wrap the chicken parcels up to a day ahead of time and keep them in the refrigerator. Cooked leftovers can be heated in a 325°F oven for 10 minutes.


Recipe Summary

  • 3/4 cup instant flour, such as Wondra
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded 3/8-inch thick, scored
  • 5 tablespoons extra-virgin olive oil, divided
  • 10 ounces cremini mushrooms, sliced
  • 1 cup dry Marsala wine
  • 1 clove garlic, minced
  • 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped parsley leaves, plus more for serving

Combine flour, salt, and pepper in a large, shallow dish set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate set aside and keep warm. Wipe skillet clean, if necessary.

Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.


Rachael Ray's Chicken Marsala

1. Bring a large pot of water to a boil for the pasta.

2. In a small saucepan, bring the broth and porcinis to a simmer over medium heat. Keep the broth at a low simmer until the mushrooms soften, about 10 minutes.

3. Meanwhile, butterfly the chicken breasts. Starting on the fat side of a chicken breast, cut horizontally across the breast but not all the way through. Open it up like a book. Pound the chicken to about 1/4 inch thick. (For 8 to 12 smaller cutlets, halve the breasts horizontally and then pound the chicken.) Season the chicken with salt and pepper.

4. Place the flour in a shallow bowl mix in the sage, granulated garlic, and nutmeg.

5. Using a slotted spoon, transfer the porcinis to a cutting board and chop. Reserve the mushroom broth.

6. Dredge the chicken in flour on both sides, shaking off the excess.

7. In a large skillet, heat 2 tbsp. EVOO, two turns of the pan, over medium to medium-high. Add 2 tbsp. butter to the oil. Add half of the chicken and cook, turning once, until golden, about 6 minutes. Transfer the chicken to a platter and tent with foil to keep warm. Repeat with the remaining chicken, remaining 2 tbsp. EVOO, and 2 tbsp. butter.

8. Add the remaining 1 tbsp. butter to the skillet. Add the fresh mushrooms and cook, stirring often, until browned, about 5 minutes. Add the shallots, garlic, and thyme. Cook, stirring often, until the shallots soften, about 2 minutes more. Add the marsala and cook, stirring often, until the liquid reduces by half, about 5 minutes season with salt and pepper. Pour in the porcini broth (avoid any grit that may have settled in the pan). Stir in the cream and chopped porcinis. Let the sauce reduce while you cook the pasta.

9. Salt the boiling water, add the pasta, and cook 1 minute less than the package directions. Reserve about 1 cup of the pasta cooking water, then drain the pasta.

10. Spoon half of the sauce over the chicken. In the skillet, toss the rest of the sauce with the pasta, pasta cooking water, and 1 cup cheese until the pasta is coated. Serve the pasta alongside the chicken. Sprinkle everything with parsley and cheese.


How to make Chicken Saltimbocca:

You’ll need 6 small chicken cutlets for this recipe, and you’ll be pounding the cutlets thin with a meat mallet or rolling pin. You can do this between two pieces of wax paper, and you’ll pound until the chicken is even and thin. Thinly pounded chicken will roll easily and cook quickly. The rolled chicken is sprinkled with fresh sage and salt. And then slices of prosciutto and provolone are placed on top. The chicken is then rolled up and secured with toothpicks or sandwich picks and refrigerated for about an hour.

Olive oil and butter are then heated in a skillet. The chicken rolls are sautéed until lightly browned on the outside, and then they’re removed from the skillet to a plate. Onion is then cooked in the skillet. Then the chicken is added back to the skillet, along with some Marsala wine. The pan is covered, and the chicken is simmered for about 8 minutes to cook through in the sauce.


Chicken Saltimbocca Wows for Weeknight Dinner

Chicken Saltimbocca is a pan-fried chicken breast wrapped in prosciutto and fresh sage with a flavorful pan sauce. Each bite has a bit of crispy prosciutto, moist chicken, and the scent of earthy sage dripping in a buttery rich Marsala sauce.

Some tips for making Chicken Saltimbocca are 1) to turn the chicken breasts into even-sized bundles for even cooking, and 2) adding butter, shallots and dry Marsala wine to the pan sauce. The thickness of the chicken breast is personal preference. You can pound it thin or leave it a little thicker as I did in this batch. This recipe would work great with veal, pork or even fish, adjusting for cook times.

Here is the step by step guide:

Trim the excess fat from a fresh chicken breast.

Cut the chicken breast in half horizontally.

Fold the thin ends in to create an even-sized bundle of meat if needed. This picture shows several ways it could be done.

Place a slice of prosciutto on each cutlet, folding if necessary to fit the size of the cutlet.

Lay down a whole sage leaf. Gently press the sage and prosciutto into the cutlet to help it adhere for easier handling.

Dust the cutlet package with flour and saute in a hot pan with butter and olive oil on both sides until crispy and 80% cooked. Remove to a warm plate and make a pan sauce with wine and butter. I used Marsala wine in this version. Return the cutlets to the pan with the sauce to finish cooking the chicken and reduce the sauce.

Serve immediately with lots of extra Marsala sauce. A side of traditional polenta or a crispy potatoes would be a great accompaniment. This dish is best consumed right away. I have found that reheating overcooks the chicken.


Classic Chicken Marsala

This recipe follows the Classic Chicken Marsala basics but we gave the dish a flavor jumpstart by browning the chicken in sage brown butter.

We served ours over a bed of cauliflower rice. Place chicken breasts over rice, then spoon on mushroom wine sauce. Sprinkle with fresh parsley. The sweet smooth buttery goodness that is this amazing sauce makes me happy.

As I mentioned in a previous post, weekly “whole” chicken dinners leave us with goodies to make beautiful chicken stock that we use in recipes throughout the week. We’ve tried almost every chicken in a pot recipe we could find. We’d love for you to share how you cook your whole chicken.


Chicken Marsala with Sage - Recipes

Ever since watching The Next Food Network Star and Julie and Julia I've been thinking a lot about what makes my cooking style unique. I wondered what I would say if I was asked what my culinary point of view is. It became very clear to me when reading a really great comment someone left on my blog. It's something that is always in the back of my mind but when I really thought about it, it was clear as day. As you know, my blog was originally created to help me learn to make the recipes my grandmother made and share it with my family and friends. This has evolved into something even more. Through the years I've learned what flavors go well together, what ingredients can be substituted for others, how to work with what I have and the budget that I have. Sometimes things worked well, sometimes not so much, but that's okay. That seems to have become the theme of this blog and that's what I want readers to learn. I want someone to read my blog and think, hey, I can do that. It doesn't matter if you don't have prosciutto today, or that you don't have the specific wine this recipe calls for or even if you are a vegetarian. I want people to learn to view recipes as a guide, an idea that worked, not something written in stone. Take that idea and run with it, change it up, make it work for you. It may not turn out exactly like the picture in a book or like a photo on a blog but that's okay because hey, it could end up even better. What is important is that you are in the kitchen, that you fill your home with wonderful aromas, put meals on the table that bring your family together and enjoy yourself. It doesn't matter if it's a hit or a flop, what matters is that you tried and you didn't give up. The more you get in the kitchen you will learn what you like and what flavor combinations work for you and your family. Before you know it, you'll have more hits and less flops. As long as your ingredients are good and fresh you'll win every time. I hope that I can help give you the courage to be creative, try something new, and be comfortable and confident that you can create a wonderful meal no matter how limited your pantry is.

Today's recipe is an example of how my cooking philosophy works. When I saw this recipe I loved it. To me it seems like a combination of chicken marsala and saltimbocca, two of my favorite dishes. Marsala is a simple mushroom sauce made with marsala wine and fresh mushrooms. Saltimbocca's key ingredients are prosciutto, sage and spinach is usually served with it or under it. For me this recipe would really be a marriage of those two dishes if it was served with spinach ravioli or with some spinach tossed in. Today, I happened to have the spinach ravioli but unfortunately I didn't have the prosciutto and sage. I didn't let it stop me, we needed to eat dinner anyway! It wasn't the same as the photo in the magazine and it wasn't a true combination of both dishes but still very delicious. As always, I use cremini mushrooms in place of button mushrooms and I used garlic in place of the shallots, and added garlic powder in addition to the salt and pepper when I seasoned my chicken. The dinner was excellent, Steve and I were both very happy with it. Next time I will love to try the recipe with prosciutto, sage and definitely some spinach. Use your imagination and change it up according to what you have in your pantry, you never know, you may find a new family favorite!

Chicken Marsala Ravioli

from Cuisine at Home, Perfect Pasta

Ingredients:

For the Ravioli and the Chicken-

1 - 9 oz. package refrigerated cheese-filled ravioli
1 lb. boneless, skinless chicken breast, sliced into strips and seasoned with kosher salt and pepper
1/4 cup all purpose flour
3 Tbsp. extra virgin olive oil
2 oz. prosciutto, chopped

For the Marsala Sauce-

1/2 lb button mushrooms, sliced
2 Tbsp extra-virgin olive oil
2 Tbsp minced shallots
1/2 cup dry marsala or dry sherry
3/4 cup low sodium chicken broth
2 Tbsp minced fresh sage
2 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
Kosher salt and pepper to taste

*Cook ravioli according to package directions drain and set aside.

Coat seasoned chicken in flour. Saute in 3 Tbsp oil in a large saute pan over medium-high heat until chicken is brown, about 5 minutes. Add prosciutto cook 1 minute. Transfer chicken mixture to a plate and set it aside.

Saute mushrooms in 2 Tbsp oil in the same pan over medium-high heat until mushrooms are brown, about 3 minutes. Add shallots cook 1 minute.

Deglaze pan with marsala, scraping up any bits rom the bottome of the pan simmer until liquid is nearly evaporated. Stir in broth, chicken mixture, cooked ravioli and sage. Simmer until ingredients are heated through.

Stir in butter. Sprinkle ravioli and chicken with parsley, and season dish with salt and pepper before serving.

* Note - In my experience the sauce can be made frist - just wait to add the chicken until you're ready. I don't like to let ravioli sit without sauce they'll stick together. I rather the sauce wait for the pasta than the pasta wait for the sauce. Otherwise, toss the ravioli with a little olive oil so they don't stick while waiting for the sauce to be ready.