Very, Very Good

8 ounces chicken breast, cut in strips – 4 Chicken Breasts (dredge in flour)
4 tablespoons olive oil, divided - ~5TB oil for frying chicken
1 shallot, chopped - or ¼ red onion, chopped fine
1 garlic clove, chopped - 2 large garlic
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced - ½ package proscuitto, chopped
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

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 flambi. 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.

* Medium high heat to brown chicken, then remove, add 1½ c Marsala, 1 c broth, thyme, parsley, put chicken back in pan, boil down 5 minutes – salt & pepper. Remove Chicken (deep warm), add spaghetti, ¼ cup cream, stir, cook 1 min, 2 TB parn/reg grated cheese, stir & cook 10 seconds.