Julie's Chicken Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 skinless, boneless chicken breasts (about 1 1/2 lbs.)
all-purpose flour for dredging
Kosher salt and freshly ground pepper
2 T. olive oil
6 T. butter, divided
4 oz. prosciutto, thinly sliced
8 oz. stemmed and sliced mushrooms of your choice
1/2 c. Marsala wine
1/2 - 1 c. chicken stock
1/4. c. chopped flat-leaf Italian parsley
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Directions: |
Directions:1. One at a time, put a chicken breast in a large plastic baggie; pound with a flat meat mallet until chicken is about 1/4" thick. Repeat with the remaining breasts.
2. Put some flour in a shallow bowl or plate and season with a fair amount of salt and pepper; mix with a fork to evenly distribute.
3. Heat the oil and 2 T. butter over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of chicken cutlets in the seasoned flour, shaking off excess and add to the hot pan. 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 - do not over crowd. Remove the chicken to a large pan in a single layer and keep warm.
4. 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. Add 2 T. butter to pan. Once melted 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 wine into 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 remaining 2 T. butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper if necessary and garnish with chopped parsley before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
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