Make ahead chicken Marsala

Make ahead chicken Marsala
Make ahead chicken Marsala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)

  • 1-8

    0z. container of fresh mushrooms, sliced

  • 1/2

    cup of flour, for dredging

  • 1/4

    cup olive oil

  • 4

    slices of prosciutto, chopped

  • 1

    cup Marsala wine

  • 1/2

    cup chicken stock

  • 3

    tablespoon unsalted butter

  • 1/4

    cup chopped flat-leaf parsley

  • Salt and pepper

Directions

On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper as seen in photo below. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour. Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for a minute or two until browned. Add the mushrooms, season with a little salt and pepper and sauté until they are nicely browned on each side. Turn up the heat and pour the Marsala in the pan and boil down for a minute so the alcohol cooks off. Then add the chicken stock and the butter. Allow it to cook for a minute or two. Pour the sauce over the chicken, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving. Cook’s Notes: Entertaining a large crowd: I love to make chicken Marsala for large parties or family dinner parties. It’s such a yummy treat and everyone seems to love it. You can easily double or triple the recipe. If I’m having a large dinner party I will usually make things ahead of time and refrigerate them. You can sauté the chicken, place it in a baking dish or cookie sheet and cover it with foil. Then cook the sauce separately and set aside in a separate bowl. Refrigerate everything and take it out 20 minutes before company arrives. Then preheat your oven, pour sauce over chicken and cook for 20-30 minutes before serving.

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