Chicken Marsala | Recipes

You know we are fans of Tyler Florence, you can see another recipe of his here.  This is another one of his, and it is not only delicious but really easy.  We had Kevin’s parents over for dinner and we seriously ate huge portions of this and all had clean plate awards.  I am not ashamed to admit it….

You will need these ingredients.

That would be chicken broth, Marsala wine, pasta, prosciutto, olive oil, butter, mushrooms, parsley, chicken, and flour.

Flour your chicken and cook in the olive oil.

Remove from the pan and add the prosciutto, and mushrooms.

And if you are like me you will sneak bites of the prosciutto right out of the pan…it’s the best part.

Next you will add the broth and the Marsala wine.

And butter.

Return the chicken to the pan and you are pretty much done.  Serve over pasta, with the parsley on top.  It is important to note that we make a bit more of the liquid than the recipe calls for because we love it so.

Do yourself a favor and make this.

Oh, and don’t forget today is the last day to enter the Birchbox giveaway!

Ingredients

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin 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

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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4 thoughts on “Chicken Marsala | Recipes

  1. This is my FAVORITE meal in the world. I have not fixed it in a while. This week may be the perfect week to try it again!!!!! Thanks for the reminder.

  2. I made this last night, drank a glass of wine while I was cooking and Barry wrangling the kids. It was delicious and so needed after the day I had. I made more sauce than what the recipe calls for so I have plenty. I also put in extra prosciutto so I could feel free to eat out of the pan while I was cooking. I always do that too!!! It was so good. This is my favorite meal!!!!! I also get to have it tonight!!!!

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