Chicken marsala recipe

Elements

4 skinless, boneless, chicken breasts (about 1 one/two pounds)

All-objective flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup further-virgin olive oil

4 ounces prosciutto, thinly sliced

eight ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

two tablespoon unsalted butter

1/four cup chopped flat-leaf parsley

Directions

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


2. Heat the oil in excess of medium-substantial flame in a massive skillet. When the oil is good and hot, dredge the two sides of the chicken cutlets in the seasoned flour, shaking off the extra. Slip the cutlets into the pan and fry for 5 minutes on each and every side until finally golden, turning when – 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 keep warm.


3. Reduce the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the unwanted fat. Now, include the mushrooms and saute till they are nicely browned and their moisture has evaporated, about five 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. Include the chicken stock and simmer for a minute to lessen the sauce somewhat. Stir in the butter and return the chicken to the pan simmer gently for 1 minute to heat the chicken by way of. Season with salt and pepper and garnish with chopped parsley prior to serving.

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