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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 2
4 ounce. Chicken breast
½ cup sundried tomatoes
½ cup shitake mushrooms
¼ cup prosciutto, sliced
½ cup Marsala wine
2 tablespoon. Pine nuts, slightly toasted
fresh basil for garnish
Heat pan with olive oil and sauté chicken breast until lightly brown on both sides. Add in mushrooms, tomatoes, shallots, prosciutto, and cook until tender. Add Marsala wine and season. Garnish with pine nuts and fresh basil. Serve