Friday, March 17, 2017

Chicken Marsala With Prosciutto And Mushrooms

Chicken Marsala With 
Proscuitto And Mushrooms
Serves 4.
4 skinless, boneless, chicken breasts 
All-purpose flour, for dredging
Salt and freshly ground black pepper to taste 

1/4 cup extra-virgin olive oil
4 oz. prosciutto, thinly sliced into strips
8 oz. crimini mushrooms, stemmed and halved 

1/2 cup dry Marsala wine
1/2 cup chicken stock or broth
2 T. unsalted butter
1/4 cup chopped Italian parsley

1. Trim chicken and pound between two sheets of plastic wrap to 1/4 inch thickness. Put some flour in a shallow bowl and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

2. Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and cook for 2 minutes on each side until golden, turning once do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer and keep warm.

3. Lower the heat under the skillet to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some of the fat. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.

4. 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. Return the chicken to the pan and simmer, covered, for 5 to 6 minutes or until chicken is cooked through. 

5. Remove chicken to serving plates and bring sauce to a simmer. Cook down the sauce, if necessary and then remove from heat; stir in the butter until melted and season with salt and pepper. Spoon sauce over chicken and and garnish with chopped parsley.

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