Chicken Marsala with Ravioli (with video link)

Soooo delicious! I've made this recipe a couple of times now, really love it! It's from a cookbook-let that I really enjoy trying recipes from. Here's my version, modified from the one in the book.

Link to my YouTube "making of the recipe" video: https://youtu.be/30KEKqSfCpU

Note: I have modified the directions slightly from what is shown in the video, as I plan to do it this way going forward (additional Marsala wine).

Ingredients:

5 T. olive oil, divided

1 lb. chicken breast (or thighs), cut up in bite-size pieces, seasoned with salt and pepper

flour for coating the chicken pieces

9-12 ounces frozen, small cheese ravioli 

2 oz. prosciutto, chopped

8 oz. button mushrooms, sliced

2 T. chopped/minced shallot

3/4 c. dry Marsala, divided

3/4 c. chicken broth

~2 T. fresh sage, chopped 

2 T. butter

2 T. parsley, chopped

salt and pepper, to taste

 

Directions:

 

1. In a large skillet, heat 3 T. of the olive oil over medium-high heat. Coat chicken pieces in flour (I suggest putting flour and chicken in a zip top plastic bag and shaking), then place in the skillet. Cook until browned all over, around 5 min. Transfer chicken pieces to a plate.

2. Meanwhile, prepare the ravioli according to package directions and set aside.

3. After all the chicken is cooked, add the prosciutto to the pan and cook for 1 min. Transfer to the same plate as the chicken.

4. Add remaining 2 T. of olive oil to the pan, let heat for a moment, then add the mushrooms to the pan. Cook until starting to brown a little, around 3-4 min.

 

5. Add the shallot to the pan. Cook for around 1 min.

6. Deglaze the plan with 1/2 c. of the Marsala. Stir and scrape up browned bits. Let cook for 2-3 minutes.

7. Add the chicken broth to pan and stir to combine. Bring to a simmer, then return the chicken mixture to pan. Stir in the remaining 1/4 c. of Marsala, followed by the sage. Let cook for 1 minute.

8. Remove from heat, then stir in the reserved cooked ravioli, followed by the butter. After the butter has melted into the sauce, stir in the parsley. Season with salt and pepper. Serve up and enjoy!