Chicken Ravioli Marsala
- 8 oz refrigerated Chicken & Mozzarella ravioli
- 4 Tbsp cold butter, divided
- 8-ounce sliced mixed wild mushrooms
- 3 garlic cloves, minced
- 1 large shallots, diced
- 2 cups Marsala wine
- 1 1/3 cups chicken broth
Cook ravioli according to package directions. Drain and set aside.
Melt 3 tablespoons of butter in a medium skillet over high heat; add mushrooms and shallots. Sauté 10 minutes or until mushrooms are browned and liquid is evaporated. Add garlic to skillet; sauté 30-60 seconds. Stir in Marsala and chicken broth, stirring to loosen any browned bits from bottom of skillet. Bring to a boil. Cook 20 minutes or until reduced by two-thirds.
Remove from heat; stir in remaining 1 tablespoon butter . Add the cooked ravioli to the pan and coat with the marsala and mushroom sauce. Serve immediately.