8 ounces chicken breast, cut in strips
 4 tablespoons olive oil, divided
 1 shallot, chopped
 1 garlic clove, chopped
 1/4 cup Marsala wine or chicken broth
 4 thin slices prosciutto, sliced
 4 bay leaves
 Fresh thyme and parsley leaves
 2 tablespoons bread crumbs
 2 tablespoons Parmesan cheese, grated, divided
 Salt and pepper
 1 egg
 1/4 cup heavy cream 
 Brown chicken in 2 tablespoons of olive oil over medium-high heat.
 Add shallot and garlic.
 Deglaze with Marsala.
 Take pan away from heat source and flambe.
 Return pan to stove, flame will go out in about 1 minute.
 Add prosciutto and herbs.
 Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves.
 Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli. 

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