In this variation of a traditional Roman specialty, chicken and basil are used instead of veal and sage.
2 thin slices prosciutto di Parma
4 skinless chicken breast
4 large basil leaves
2 tablespoons olive oil
3 tablespoons all-purpose flour, as needed
3/4 pound pasta
1 shallot, minced
2 cups white or crimini mushrooms, sliced thin
1/2 cup dry Marsala
1/2 cup chicken broth
1/4 cup whole milk 1 tablespoon flat-leaf parsley, chopped
Estimated Time: 40min
Preheat oven to 350° F (175° C). Cut prosciutto slices in half lengthwise. Season chicken breasts with salt and pepper. Place a basil leaf in the center of a prosciutto strip. Lay chicken breast over basil and prosciutto and wrap the prosciutto around the chicken breast, secure with a toothpick.
Put salted water on to boil for pasta. Heat a large sauté pan over medium heat. Add oil and heat 2 minutes. Dust chicken with flour and sauté until golden, approximately 4-5 minutes per side.
Remove chicken to a baking dish. Transfer to the oven and cook until completely white throughout, approx. 15-20 minutes. Cook pasta until al dente, approximately 8-10 minutes.
Add shallots to remaining oil and cook until softened, about 30 seconds. Add mushrooms and cook until soft, about 2-3 minutes more. Add Marsala and broth to the pan and simmer until reduced by half. Add milk and adjust seasoning with salt and pepper. Stir in parsley.
Toss cooked pasta, with warm mushroom sauce. Create a bed of mushroom pasta on each plate. Place a chicken breast (with basil-side facing up) on top of the pasta. Serve.