Ingredients:
4 boneless chicken breasts
4 slices of prosciutto
6 oz. fontina cheese shredded (you can replace with mozzarella)
16 oz. sliced mushrooms
1 pint of grape tomatoes
10-12 oz of spinach
6 cloves of minced garlic
10 oz Marsala
12 ounces chicken stock
14 tbsp. unsalted butter
4 tbsp. flour
Half and half
1 tsp. ground sage
Olive oil to saute spinach and chicken (about 4-5 tablespoons)
salt and pepper to taste
Pasta or rice to serve as a side
Instructions:
Preheat your oven to 400. Once the oven has preheated place your grape tomatoes on a foil lined baking sheet and sprinkle with olive oil, salt and pepper. Then place in your preheated oven for about 20 minutes or until roasted and slightly blackened. Once they are done remove and set aside.
While these are baking place your chicken on a cutting board, wrap with plastic wrap and then pound chicken breasts with the flat side of a meat hammer until it is about half of it's original thickness. Then dredge chicken breasts in flour seasoned with salt and pepper.
Heat a couple of tablespoons of olive oil in a medium sized frying pan.
Place floured breasts in the preheated oil and saute on each side.
Cook all the chicken pieces for about 4-5 minutes on each side and remove from the pan and rest on a plate lined with paper towels to remove some of the excess oil.
Once all of your chicken pieces are cooked set them aside and then add your mushrooms to the same pan you cooked your chicken in with a little more olive oil, salt and pepper to taste, and three cloves of garlic (1/2 a teaspoon of garlic is equal to one clove). Saute the mushrooms until soft and then set aside, leaving them in the pain.
In a separate stock pot or dutch oven add all but 4 ounces of your marsala and then allow alcohol to cook off for a minute then add the chicken stock, of sage, about a 1/2 tsp of black pepper and then add your cooked chicken pieces in the stock pot.
Reduce heat and continue to cook while sauce is reducing.
Once sauce has started to reduce add in cream and mix well.
Take the butter and coat it in flour pressing flour into the butter and then add to the marsala and chicken (this is called a beurre manie and is typically used to thicken sauces and gravies)
As the sauce begins to thicken remove from the heat.
Place chicken breast in a baking dish and top with a slice of proscuitto and the shredded fontina cheese
Place the chicken in your preheated oven at 400 degrees oven and bake for about 10-12 minutes or until the cheese has melted
While your chicken is cooking saute your spinach in a separate pan with oil, three cloves of garlic, salt and pepper. Set aside and drain off all the extra olive oil.
A few minutes before the chicken breasts are done, start to slowly reheat the Marsala sauce and spinach.At this time add any remaining Marsala wine to the Marsala sauce.
Once the chicken is done place it on a large serving platter and top with sauteed spinach, mushrooms & marsala sauce, and on the side of dish place a small handful of your roasted tomatoes. Then serve with side of pasta or rice.
