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Julie's Chicken Marsala Recipe

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This recipe for Julie's Chicken Marsala, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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