Prosciutto-Wrapped Chicken with Marsala Mushroom Sauce

• Meat

  • 1 1/4 lbs Chicken thighs, boneless skinless
  • 3 oz Prosciutto

• Produce

  • 1 tsp Basil
  • 1/2 tsp Garlic, ground
  • 8 oz Mushrooms
  • 1/2 Onion, ground
  • 1 tsp Oregano
  • 2 tbsp Parsley, fresh
  • 2 Shallots, medium
  • 1 tsp Thyme

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Tapioca flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter or ghee

• Beer, Wine & Liquor

  • 1/2 cup Marsala cooking wine

Found on paleonewbie.com

Ingredients

• 1 1/4 pounds boneless, skinless chicken thighs
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 1/2 tsp ground garlic
• 1/2 ground onion
• Salt and pepper, to taste
• 3 ounces sliced prosciutto
• 2 Tbsp olive oil, divided
• 1 Tbsp butter or ghee
• 2 medium shallots, sliced lengthwise
• 8 ounces mushrooms, sliced
• 1/2 cup marsala cooking wine
• 1 cup chicken broth
• 1 Tbsp tapioca flour
• 2 Tbsp fresh chopped parsley

Directions

• Pat chicken thighs dry and season both sides with the oregano, basil, thyme, garlic and onion. Sprinkle with salt and pepper as desired. Next wrap one slice of prosciutto snugly around each thigh.
• Pre-heat oven to 400ºF.
• Add 1 tablespoon of olive oil to an oven-proof skillet and heat to medium high. Add prosciutto-wrapped chicken thighs. Cook just until browned – about 4-5 minutes per side.
• Place skillet in 400ºF oven uncovered and roast until chicken is cooked through, around 7-12 minutes.
• While the chicken is in the oven, grab another skillet and heat 1 tablespoon of olive oil with 1 tablespoon of either butter or ghee on the stovetop over medium high heat. First add shallots and stir for 1 minute, then add the mushrooms – cook until browned, usually around 5-7 minutes. Next add marsala wine and turn up the heat to bring the skillet contents to a boil.
• Whisk tapioca flour into the chicken stock, and immediately add to the stovetop skillet. Stir constantly for a minute or two, then reduce heat and allow to simmer. Sauce should look slightly thicker within 3-4 minutes.
• Remove the cooked chicken from the oven skillet and add the pieces to your stovetop skillet with the mushroom marsala sauce. Sprinkle with fresh parsley and serve!