Prosciutto-Wrapped Chicken
Mashed Cauliflower
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper, divided
- 6 thin slices prosciutto
- 3 Tbsp olive oil, divided
- 1 large shallot, thinly sliced
- 1 tsp dried oregano
- 2 (8-oz) pkg sliced cremini mushrooms
- ⅓ cup Marsala wine
- 1½ cups less sodium chicken broth
- 1 Tbsp cornstarch
Instructions
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Sprinkle chicken with salt and ¼ tsp pepper. Wrap 1 prosciutto slice around each breast.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Sauté shallot and oregano in 1 Tbsp hot oil in the same skillet. Cook 1 to 2 minutes or until browned. Add mushrooms, and cook 4 minutes or until browned.
- Increase heat to medium-high; add Marsala, and cook 2 minutes. Whisk together broth, cornstarch, and ¼ tsp pepper; add to skillet. Reduce heat to medium, and cook 4 minutes, stirring constantly, until thickened. Serve sauce with chicken.
Side Dish Ingredients
- 2 (12-oz) pkg frozen mashed cauliflower
- 3 Tbsp butter
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
305
|
114
|
419
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 2 | 5 | 7 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 4 | 6 | 10 |
| Fiber (g) | 0 | 2 | 2 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
