The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately
1 hour, 15 minutes
Serve with garlic parmesan noodles or with mashed potatoes and a green vegetable like asparagus. Save some of your Marsala wine to go with you meal, it boosts the flavors and makes it complete.
- 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, stemmed and halved
- 1/2 cup sweet Marsala wine [ I prefer Taylor- New York Marsala, it is affordable and tastes amazing]
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
- You can add onions, shallots and garlic to the dish to make it more traditional if you like.
- 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. [If you do not have a meat tenderizer/meat mallet you can use a rolling pin or even a cast iron pan to flatten the chicken cutlets]
- Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat the oil over medium heat in a large skillet. [make sure your oil does not get too hot or you will burn your flour on the outside of the chicken]
- When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
- Slowly place the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. [Or cook until the chicken reaches 165 and is done all the way through]
- Remove the chicken and place in an oven safe pan, turn your oven down to the lowest temp it will go, generally around 170 degrees F and then turn it off once it reaches the temp. Place your pan and chicken in the oven to keep warm.
- Lower the heat a bit to a low medium [3-4] and add the prosciutto to the drippings from the chicken in the pan, saute for 1 minute to render out some of the fat. [You can crisp them up if you like and cook them until they are a little in between crispy and soft, that is up to you]
- 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 butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
- Season with salt and pepper and garnish with chopped parsley before serving.
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