8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet marsala wine
1/2 cup stock
2 tbsp. unsalted butter
1/2 cup chopped flat-leaf parsley
Instructions
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 seasoned flour, shaking off the excess. Slip the cutlets
into the pan and fry for 5 minutes on each side until golden brown, 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 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 nad return the chicken to the pan; simmer gently for 1 minute to heat the chicken
through. Season with salt and pepper and garnish with the chopped parsley.
Originally Submitted
7/15/2007
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