Recipe courtesy of Tyler Florence
Episode: Getting Stuffed
Chicken Marsala
Total:
35 min
Active:
35 min
Yield:
1 serving
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
1 serving
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
1 serving
Level:
Easy

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

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.

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