Recipes from Miranda: Chicken marsala

four skinless, boneless, chicken breasts (about one one/two lbs)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

one/4 cup further-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/two cup chicken stock

two tablespoon unsalted butter

1/four cup chopped flat-leaf parsley

Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap above them pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a honest amount of salt and pepper combine with a fork to distribute evenly.

Heat the oil more than medium-large flame in a massive skillet. When the oil is wonderful and sizzling, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the extra. Slip the cutlets into the pan and fry for five minutes on each side till golden, turning after – do this in batches if the pieces don't fit comfortably in the pan. Take away the chicken to a large platter in a single layer to hold warm.

Decrease the heat to medium and include 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 handful of seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to minimize the sauce somewhat. Stir in the butter and return the chicken to the pan simmer gently for one minute to heat the chicken by way of. Season with salt and pepper and garnish with chopped parsley ahead of serving.

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Recipes from Miranda