Chicken & Shrimp Marsala

By calypan

Ingredients

• 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

Preparation

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.