My brother made this dish for us one night and said he got the recipe from Tyler Florence's show on the Food Network. I made mine without the mushrooms, since my family is not big fans of mushrooms.
- 4 chicken breasts, skinless and boneless (about 1 1/2 lbs.)
- 177.44 ml all-purpose flour
- 7.39 ml kosher salt, divided
- 3.69 ml fresh ground black pepper, divided
- 59.14 ml extra virgin olive oil
- 113.39 g prosciutto, thinly sliced
- 226.79 g cremini mushrooms, stemmed and halved (can use porcini mushrooms)
- 118.29 ml sweet marsala wine
- 118.29 ml chicken stock
- 29.58 ml unsalted butter
- 59.14 ml flat leaf parsley, chopped
- Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4" thick. Repeat for all chicken pieces.
- Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.
- Heat the olive oil over medium-high heat in a large skillet.
- Dredge both sides of moist chicken pieces in the seasoned flour. Place in the pan and fry for 5 minutes on each side until golden brown, turning once. May need to cook in batches so as not to crowd the pan.
- Remove chicken to a platter and cover with foil 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.
- Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.
- Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.
- Pour in the Marsala wine 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.
- Garnish with parsley before serving.