Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

• 4 (5 ounce) boneless, skinless chicken thighs, trimmed
• 1/4 teaspoon freshly ground black pepper, divided
• 4 thin slices prosciutto
• 4 teaspoons extra-virgin olive oil, divided
• 1 large shallot, halved and thinly sliced
• 1 tablespoon finely chopped fresh oregano, plus
• 1 teaspoon finely chopped fresh oregano for garnish
• 8 ounces sliced cremini mushrooms
• 1/2 cup Marsala (see Tip) or dry sherry
• 1 cup reduced-sodium chicken broth
• 2 teaspoons cornstarch

1. Sprinkle chicken thighs with 1/4 teaspoon pepper and wrap each with a slice of prosciutto.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add the chicken and cook, turning once, until browned on both sides and cooked through, 4 to 5 minutes per side.
4. Transfer to a plate; tent with foil to keep warm.
5. Reduce heat to medium and add the remaining 2 teaspoons oil, shallot and 1 tablespoon oregano to the pan.
6. Cook, stirring, until the shallot is beginning to brown, 1 to 2 minutes.
7. Add mushrooms and cook, stirring, until browned in spots, 4 to 6 minutes.
8. Add Marsala (or sherry), return heat to medium-high and cook 2 minutes.
9. Whisk broth, cornstarch and the remaining 1/4 teaspoon pepper in a measuring cup; add to the pan, stirring.
10. Return to a simmer and cook, stirring constantly, until the sauce is thickened and glossy, about 4 minutes.
11. Serve the chicken with the mushroom sauce, sprinkled with the remaining 1 teaspoon oregano.

chicken thighs, freshly ground black pepper, thin slices prosciutto, extravirgin olive oil, shallot, fresh oregano, fresh oregano, cremini mushrooms, marsala, chicken broth, cornstarch

Taken from allrecipes.com/recipe/prosciutto-wrapped-chicken-with-mushroom-marsala-sauce/ (may not work)