Ingredients
The following ingredients have 6 Servings
- 1/2 c. white cornmeal
- 1 Tbs. Herbes de Provence
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 to 1 1/2 lb. chicken cutlets (cut into chunks (or, pounded thinly and then sliced))
- 2 Tbs. extra virgin olive oil
- 4 oz. proscuitto, small dice
- 1/3 c. chopped fresh or frozen sage
- 1 16-oz. box spaghetti
- 1/2 c. dry Marsala wine
- 1/2 c. low-sodium chicken broth
- 1/4 c. unsalted butter
Instruction
- Mix cornmeal, Herbes de Provence, salt and pepper in a large ziplock bag. Seal and shake to mix thoroughly. Add chicken and shake again, ensuring that all pieces are coated.
- Heat olive oil in a heavy skillet over medium heat. Add chicken, prosciutto, and sage. Saute.
- Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken, toss with a little bit of extra olive oil and keep warm.
- When chicken is browned and cooked, add Marsala wine, chicken broth, and butter. Cook for 10 minutes, reducing slightly.
- Toss chicken and sauce with spaghetti.
- Serve hot sprinkled with freshly grated Parmesan cheese, if desired, with a side of French Bread and Sage Butter (recipe below).
