Recipe by ratherbeswimmin'
From Tyler Florence
Top Review by Chilicat
This was really good, but then again Tyler's recipes usually are. Next time I might fry the additional cutlets in a different pan instead of doing it in batches. The second batch turned out a lot browner and the drippings were getting so dark I was afraid the sauce would end up tasting burnt. I just pulled out the second batch a little early, though, and it turned out fine. Adding the butter at the end really gives this dish a rich taste. This is great on a bed of pasta.
- 4 boneless skinless chicken breasts (about 1 1/2 lb.)
- all-purpose flour, for dredging
- kosher salt
- fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces cremini mushrooms or 8 ounces porcini mushrooms, stemmed and thinly sliced
- 1⁄2 cup sweet marsala wine
- 1⁄2 cup chicken stock
- 2 tablespoons unsalted butter
- 1⁄4 cup chopped flat leaf parsley
Directions See How It's Made
- Put the chicken breasts side by side on a cutting board; lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about ¼ inch thick.
- Add some flour to a shallow platter; season with a fair amount of salt and pepper; mix with a fork to distribute.
- Heat the oil over medium-high heat in a large skillet.
- When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
- Slip the cutlets into the pan and fry 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 heat to medium; add in the prosciutto to the drippings in the pan; saute for 1 minute to render out some of the fat.
- Add in the mushrooms; saute about 5 minutes or until they are nicely browned and their moisture has evaporated; season with salt and pepper.
- Pour the Marsala in the pan; boil down for a few seconds to cook out the alcohol.
- Add in the chicken stock; 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.