Prep 15 mins
Cook 20 mins
From food networks "Tyler Florence Ultimate". I really enjoyed this recipe, not to mention that it is family friendly. I am not that fond of cooking with wine but this Italian classic is a keeper! I used bacon as I did not have prosciutto and I did could not find "sweet marsala cooking wine" so I used regular marsala, either way it came out great!
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- all-purpose flour, for dredging
- kosher salt & freshly ground black pepper
- 1⁄4 cup cooking oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces porcini mushrooms, stemmed and halved
- 1⁄2 cup sweet marsala wine
- 1⁄2 cup chicken stock
- 2 tablespoons unsalted butter
- 1⁄4 cup chopped flat leaf parsley
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over 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 fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat the oil over medium-high flame 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 fry for 5 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 to keep warm.
- Lower the heat to medium and add 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 few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Outstanding! So simple & so quick. We loved it. Served with pasta, green salad & crusty bread. I did double the sauce because we are a real sopper family. Thanks for posting!
I use a roux instead of dredging in flour. . That way you can use olive or canola oil/ instead of butter.. After i saute the chicken( (I sometimes use dark meat pieces) I remove the chicken, saute the mushrooms and garlic, remove them too and be sure you you add enough oil or butter to make a make a light roux with 2 TB olive oil and 2 TBs flour.,Then I add 2 cups low sodium chicken stock, onion powder,,2 fresh thyme,twigs, . a dash of cayenne, and fresh ground black pepper to taste- and maybe a tad more minced, sauteed garlic. Sorry bout that cher,. of course you can saute whatever veggies you use together.. Do briefly remove the sauteed veggies too and lightly wipe oout the pan before turning up the heat slightly.to broown the roux. I also like to dress this dish up for company by adding quartered artichoke hearts, 3/4 chardonnay a few halved cherry tomatoes,. and lots of love.