Chicken Portofino
Source: The Palm Restaurant
Atlanta, GA
Servings: 2

4 oz. Chicken breast
1/2 cup sundried tomatoes
1/2 cup shitake mushrooms
1/4 cup prosciutto (sliced)
1/2 cup Marsala wine
2 Tbsp. Pine nuts (slightly toasted)
fresh basil for garnish

Heat pan with olive oil and saute chicken breast until lightly brown on both sides. Add in mushrooms, tomatoes, shallots, prosciutto, and cook until tender. Add Marsala wine and season Garnish with pine nuts and fresh basil. Serve.