Chicken
Marsala
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2
pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
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.
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Chicken Marsala
Reviewed by said
on
September 16, 2018
Rating:
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