Thursday, April 26, 2012

Chicken Marsala

Chicken Marsala
(4 servings)


1 cup All Purpose Flour
4 – 4 to 6 oz. Boneless Skinless Chicken Breasts
As needed Salt & Black Pepper
¼ cup Extra Virgin Olive Oil
4 oz. Prosciutto, thin slices & chopped
8 oz. Porcini Mushrooms, stemmed & halved
½ cup Marsala Wine
½ cup Chicken Broth
2 tbsp. Butter
¼ cup Flat Leaf Parsley, chopped


Place the flour in a low sided dish large enough to dredge the chicken breasts and set aside.  Using a large zip-lock baggie, place one breast at a time in bag and pound out to about ¼ inch thickness.  Repeat the process with remaining breasts.  Heat the oil in a large sauté pan on medium-high heat.  Take each breast one at a time and season with salt and pepper on each side before dredging in the flour on both sides.  Shake off excess flour and place in the sauté pan carefully.  Cook on each side until golden brown or about 5 minutes.  Do this in batches if pan is not big enough as you don’t want to over crowd the cutlets.  Place on a sheet pan and place in a 225 degree oven to keep warm after frying.  When done with the chicken, lower the heat to medium, add the Prosciutto to pan drippings and sauté for about 1 minute.  Now add the mushrooms and continue for about 5 minutes.  Pour in the wine and bring to a boil for 30 seconds to cook out the alcohol.  Then add the chicken broth, simmer and reduce sauce slightly.  Stir in the butter, taste and adjust seasoning before adding the chicken back to the pan.  Heat chicken through for about one minute and place on a serving platter.  Top with the parsley and serve.

Note:               The Prosciutto can be a little pricy and so you could use regular bacon.  You can use whatever mushroom is available, affordable and to your liking.  The chicken could also be changed out for turkey or pork if you desire. 

Ideas for Future Efforts

No comments:

Post a Comment