Prosciutto-Wrapped Chicken with Marsala Mushroom Sauce Recipe
A gourmet dish made paleo and easy. Italian ham wrapped around boneless chicken thighs are browned first, then easily oven-finished. A mushroom sauce with optional Marsala cooking wine really puts this one over the top. Impressive and delicious!
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!