Succulent Chicken Marsala

Recipe by keort
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick.
  • Put flour, salt & pepper in shallow dish; mix.
  • Heat oil over medium heat in large skillet. When oil is hot, dredge both sides of chicken in flour mix, shaking off excess. Put in pan and fry for 5 minutes each side until golden. Remove chicken to plate.
  • Lower heat and add prosciutto/pancetta to drippings left in pan, sauté for 1 minute.
  • Add onion and garlic, sauté 2 minutes.
  • Add mushrooms and sauté until nicely browned, about 5 minutes. Add pepper to taste.
  • Pour Marsala/sherry in pan and boil for a few seconds to evaporate alcohol. Add chicken stock and simmer for 1-2 minutes to reduce sauce.
  • Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken.
  • Serve over your choice of mashed potatoes or pasta.
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