CHICKEN MARSALA

By gailg

Ingredients

• 4 boneless skinless chicken breasts, pounded to a uniform 1/4" thickness
• 1 C flour
• 1 T olive oil
• 2 oz prosciutto, sliced into thin strips
• 8 oz cremini mushrooms (stems trimmed), sliced
• 3/4 C marsala wine
• 3/4 C low-sodium chicken broth
• 1/4 C chopped fresh parsley
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

1. Season each breast with a pinch of salt and pepper. Place the flour in a shallow bowl, add the chicken, and coat the pieces evenly, shaking off any excess flour.
2. Heat the olive oil on medium in a large nonstick pan or cast-iron skillet. Add the chicken (don't over crowd the pan; do two batches if necessary) and cook for 3 to 4 minutes a side until the breasts are golden brown on the outside and cooked all the way through. Transfer them to a serving platter and keep them warm.
3. Add more oil to the pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to crisp up. Add the mushrooms and continue sauteing until they are well browned.
4. Stir in the marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season the sauce with salt and pepper and add the parsley. Pour the sauce over the chicken.