Chicken Marsala Ravioli Filling

• 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

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

chicken, olive oil, shallot, garlic, marsala wine, thin slices prosciutto, bay leaves, thyme, bread crumbs, parmesan cheese, salt, egg, heavy cream

Taken from www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-ravioli-filling-recipe.html (may not work)