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Chicken & Shrimp Marsala


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Rate this recipe 3.6/5 (5 Votes)


  • 1 9 oz. pkg refrigerated light cheese ravioli, cooked, drained and set aside.
  • 2 boneless sklinless chicken breasts, cut in strips
  • 3/4 lb. shrimp, peeled
  • 1/4 cup AP flour
  • 2 oz. prosciutto , chopped
  • 8 oz. mushrooms, sliced
  • 2 T. shallots, minced
  • 1/2 cup marsala
  • 3/4 cup chicken broth
  • 2 T. butter
  • 1/2 cup fresh chopped parsley



Step 1

Coat chicken and shrimp with flour, salt & pepper. Saute in 3 T. olive oil over med-high heat until almost done; add prosciutto and cook 1 min more. Transfer to plate and set aside.

In same skillet saute mushrooms and shallots in 2 T. olive oil until done, about 3 min.

Deglaze with marsala and simmer until almost evaporated. Add chicken broth, chicken/shrimp mixture and cooked ravioli. Simmer until heated through.

Top with butter and parsley. Serve immediately.


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