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Ingredients
- all-purpose flour for dredging
- kosher salt & freshly ground black pepper
- 1 tsp dried basil
- 4 Tbsp unsalted butter, divided
- 2 Tbsp olive oil
- 4 thin skinless, boneless, chicken breasts (~ 1 1/4 lbs)
- 3 oz prosciutto, cut into pieces
- 12 oz cremini or white mushrooms, washed, thinly sliced
- 1 C sweet Marsala wine
- 1/2 C chicken stock
- 1/4 C chopped flat-leaf parsley
Details
Servings 4
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
On a shallow dish or in a pie plate, put a heaping 1/2 C of flour and season with a few big pinches of salt and pepper along with the dried basil. Mix together to combine.
In a large skillet, heat 2 Tbsp of the butter and 2 Tbsp of the oil over med-high heat. When hot, dredge both sides of the chicken piece in the seasoned flour, shaking off the excess. Slip the chicken into the pan and cook about 4 min on each side until golden. Remove the chicken to a platter to keep warm. Add the prosciutto pieces to the same skillet and saute until just crisp. Use a slotted spoon to remove the pieces and place on same plate as chicken.
Add the mushrooms to the same skillet and saute until they are tender and the moisture has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Increase the heat, add the Marsala wine and cook a few minutes while stirring and scraping up any browned bits in the bottom of the skillet. Reduce the heat to medium and add the chicken stock. Continue simmering to reduce the sauce slightly. Stir in the remaining 2 Tbsp of butter and return the chicken to the pan to warm it. Let it simmer for a few minutes just to heat the chicken through. Season with salt and pepper if desired.
Arrange chicken, mushrooms and sauce on a platter. Sprinkle the crispy prosciutto on top and garnish with chopped parsley.
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