Chicken Marsala, a classic dish but too often at a restaurant the sauce leaves me feeling ripped off. Bland. Sorry but there is nothing worse than a wasted restaurant meal. You know what I am talking about. When you order the wrong thing and it stinks which in most cases your companion ordered the right thing………you know what I am talking about!
Anyway, I digress. When I saw this recipe I knew the sauce would be great as it has prosciutto in it. Salty, smoky prosciutto. The only change I made was to add shallots. I cannot seem to make a recipe without some type of onion in it, sorry. I will say the amount of sauce this made was better for 2, than 4, so next time I will probably double the sauce. If you do double, just remember it will take longer to reduce. I served mine on a tiny bit of spaghetti. Delish!
- 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
- Place the chicken breasts on a cutting board, cover with wax paper and pound until they are very thin. Season with salt & pepper.
- Place the flour in a bowl, season with salt & pepper.
- Heat a nonstick pan and add the olive oil.
- 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.
- Add the prociutto and shallots to the pan and cook for 2-3 minutes until the prosciutto starts to crisp up.
- Add the mushrooms and cook for 5 minutes.
- Add the Marsala and cook for 3 minutes.
- Add the chicken stock and cook for 3-5 minutes, until sauce has reduced. Taste for seasoning.
- Add the parsley, butter and return the chicken with juices to the pan.
Rob’s Favorite! Sounds easy.
Linda, it is. Quick too 🙂