Chicken-Marsala

Chicken Marsala

Chicken Marsala is one of my favorite recipes. When Steve and I were first married and lived in Downtown Portsmouth we would go to State Street Saloon. This was back when it was a very small place with only a few tables. The food was fantastic and priced so that we could afford it. I would almost always get the chicken Marsala. The Marsala wine and the mushrooms with the fresh parsley is a perfect bite with the chicken.

Now I make this myself and we get to enjoy it at home. This recipe is from Tyler Florence, who happens to be one of my favorite chefs to watch.

Mushrooms-and-Prosciutto

Pour a glass of good wine, stand by the stove and just savor the smells while they are cooking.

Mushroom-and-Marala

Serve with pasta or rice and enjoy.

Chicken-Marsala

Chicken Marsala

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

4 Servings

Chicken Marsala

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

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Recipe from Food Network - Tyler Florence

Recipe cooked by Renee @ Renee's Favorite Dishes

http://reneesfavoritedishes.com/chicken-marsala/

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