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
1/4 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.