Chicken Marsala

From Tyler Florence

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.