Chicken Marsala Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 16 fresh sage leaves 8 large, thin slices prosciutto 8 chicken cutlets 2 tablespoons all-purpose flour 1 1/2 teaspoons freshly ground black pepper 1 tablespoon olive oil 3 tablespoons butter 3/4 cup Marsala wine 2 tablespoons capers in brine, coarsely chopped 2 tablespoons chopped fresh flat-leaf parsley (I always omit because I don’t like parsley)
|
|
Directions: |
Directions:Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto. Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down. Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets. Transfer the baking dish to oven and cook the cutlets for 5 minutes. Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits. Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I found this recipe online but cook it often, especially when having guests over. It’s still delicious without the prosciutto but, of course, even better with it.
|
|