Marsala wine adds a unique flavor to this dish. There really isn't any substitution for it and is well worth seeking out to try the dish. Recipe created by Chef Rusty Penno.
8 ounces broad egg noodles
2 tablespoons canola oil - divided use
1 tablespoon mixed herbs, chopped (thyme, oregano, parsley)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (4-ounce) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
4 fresh sage leaves
4 thin slice of prosciutto ham
1 leek, julienned lengthwise
1/3 cup off dry Marsala wine
1/3 cup low sodium chicken broth
1/3 cup heavy cream
- 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 tablespoon canola oil. Keep warm.
- 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.
- In a heavy large skillet over medium heat add remaining 1 tablespoon canola oil and saute 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.
- Return chicken to skillet to coat with sauce. Divide pasta between 4 plates. Top with chicken and sauce, dividing equally.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 450; Total Fat 21g; Saturated Fat 7g; Cholesterol 135mg; Sodium 760mg; Carbohydrates 22g; Fiber 1g; Protein 37g.
Recipe and photograph courtesy of CanolaInfo.org.