Chicken Marsala - Tyler Florence

By msweeney

Ingredients

• 1 boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup thinly sliced prosciutto
• 1/2 cup stemmed and halved porcini mushrooms
• 1/4 cup marsala wine
• 3/4 cup chicken stock
• 1 tablespoon unsalted butter
• Chopped fresh parsley, for garnish

Details

Adapted from foodnetwork.com

Preparation

Step 1

Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish.

Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve.