Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin essential olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Directions
Place the chicken breasts alongside on the cutting board and lay a bit of plastic wrap them over pound having a flat meat hammer, until they're about 1/4-inch thick. Put some flour inside a shallow platter and season having a fair quantity of pepper and salt mix having a fork to distribute evenly.
Heat the oil over medium-high flame inside a large skillet. Once the oil is great and hot, dredge each side from the chicken cutlets within the seasoned flour, trembling from the excess. Slip the cutlets in to the pan and fry for five minutes on every side until golden, turning once – do that in batches when the pieces don't fit easily within the pan. Take away the chicken to some large platter in one layer to help keep warm.
Lower heat to medium and add some prosciutto towards the drippings within the pan, saute for one minute to render out a few of the fat. Now, add some mushrooms and saute until they're nicely browned as well as their moisture has evaporated, about a few minutes season with pepper and salt. Pour the Marsala within the pan and boil lower for any couple of seconds to prepare the alcohol. Add some chicken stock and simmer for any minute to lessen the sauce slightly. Stir within the butter and return the chicken towards the pan simmer lightly for one minute to heat the chicken through. Season with pepper and salt and garnish with chopped parsley before serving.
Recipe thanks to Tyler Florence and JoAnn Cianciulli