4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, halved and stemmed
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of pepper and salt mix with a fork to distribute evenly.
- Heat the oil over medium-high flame in a large skillet. When the oil is hot and nice, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. If the pieces don’t fit comfortably in the pan, Slip the cutlets into the fry and pan for 5 minutes on each side until golden, turning once – do this in batches. Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the return and butter the chicken to the pan simmer gently for 1 minute to heat the chicken through. Season with salt and pepperpepper and garnish with chopped parsley before serving.
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