Ingredients

• 8 ounces chicken breast, cut in strips
• 4 tablespoons olive oil, divided
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1/4 cup Marsala wine or chicken broth
• 4 thin slices prosciutto, sliced
• 4 bay leaves
• Fresh thyme and parsley leaves
• 2 tablespoons bread crumbs
• 2 tablespoons Parmesan cheese, grated, divided
• Salt and pepper
• 1 egg
• 1/4 cup heavy cream

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Instructions

1. Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.