Chicken Marsala

Name: Chicken Marsala
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 serving
Ingredients: 1 boneless, skinless chicken breast; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1/4 cup all-purpose flour; 1 tablespoon olive oil; 1/4 cup thinly sliced prosciutto; 1/2 cup stemmed and halved porcini mushrooms; 1/4 cup marsala wine; 3/4 cup chicken stock; 1 tablespoon unsalted butter; Chopped fresh parsley, for garnish

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 1 serving

Level: Easy

Total: 35 min
Active: 35 min

Yield: 1 serving

Ingredients

1 boneless, skinless chicken breast

Salt and freshly ground black pepper

1/4 cup all-purpose flour

1 tablespoon olive oil

1/4 cup thinly sliced prosciutto

1/2 cup stemmed and halved porcini mushrooms

1/4 cup marsala wine

3/4 cup chicken stock

1 tablespoon unsalted butter

Chopped fresh parsley, for garnish

Directions

Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish.
Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve.