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Ingredients
- 4 skinless, boneless, chicken breasts
- All-purpose flour, for dredging
- Kosher salt and pepper
- 1/4 Cup oil (extra-virgin olive oil)
- 4 ounces prosciutto, thinly sliced
- 8 ounces of baby bella, crimini or porcini mushrooms slices
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1/4 cup chopped flat-leaf parsley
Details
Servings 4
Preparation
Step 1
Put flour in a shallow platter and season with fair amount of salt and pepper, mix with a fork to distribute evenly.
Heat the oil over medium-high heat in a large skillet.When the oil is nice and hot, dredge both sides of the chicken in flour, shaking off excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once- do in batches if pieces don't fit in pan. 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 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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