Total Time
40mins
Prep 20 mins
Cook 20 mins

From Tyler Florence

Ingredients Nutrition

Directions

  1. 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.
  2. Add some flour to a shallow platter; season with a fair amount of salt and pepper; mix with a fork to distribute.
  3. Heat the oil over medium-high heat in a large skillet.
  4. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
  5. 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.
  6. Remove the chicken to a large platter in a single layer to keep warm.
  7. 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.
  8. Add in the mushrooms; saute about 5 minutes or until they are nicely browned and their moisture has evaporated; season with salt and pepper.
  9. Pour the Marsala in the pan; boil down for a few seconds to cook out the alcohol.
  10. Add in the chicken stock; simmer for a minute to reduce the sauce slightly.
  11. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
  12. Season with salt and pepper and garnish with chopped parsley before serving.

Reviews

(1)
Most Helpful

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.

Chilicat May 12, 2007

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