Chicken Marsala
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Skinless, boneless chicken Breasts
  • 1 Cup of flour for dredging
  • 2 Tbsp Olive Oil
  • 8 Oz. of Mushrooms sliced, whatever you prefer
  • 4 Oz. prosciutto, chopped
  • 3 Tbsp Shallots, chopped fine
  • ½ Cup Marsala
  • ½ Cup Chicken Stock
  • 2 Tbsp Unsalted Butter
  • ¼ Cup chopped flat leaf parsley
Instructions
  1. Place the chicken breasts on a cutting board, cover with wax paper and pound until they are very thin. Season with salt & pepper.
  2. Place the flour in a bowl, season with salt & pepper.
  3. Heat a nonstick pan and add the olive oil.
  4. Lightly Dredge the chicken in flour, shake well to remove any excess and cook for about 5 minutes per side until done (cook in 2 batches if it won't fit). Remove the chicken and place on a cookie sheet with foil to keep it warm.
  5. Add the prociutto and shallots to the pan and cook for 2-3 minutes until the prosciutto starts to crisp up.
  6. Add the mushrooms and cook for 5 minutes.
  7. Add the Marsala and cook for 3 minutes.
  8. Add the chicken stock and cook for 3-5 minutes, until sauce has reduced. Taste for seasoning.
  9. Add the parsley, butter and return the chicken with juices to the pan.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/25/chicken-marsala/