Chicken & Shrimp Marsala
- 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
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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