Yields: 4 servings
- 4 chicken boneless, skinless chicken breasts
- 8 ounces cremini or porcini mushrooms, stemmed and quartered
- Flour, for dredging
- Kosher salt and black pepper, fresh ground
- 1/2 cup low-sodium chicken stock
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup marsala wine
- 1/4 cup flat-leaf parsley, chopped
- Place chicken breasts side by side on a cutting board and cover with plastic wrap. Pound flat with a meat mallet, until they are about 1/4-inch thick.
- Put flour in a shallow platter and season with 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 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 brown, turning once. Do this in batches if the pieces do not 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. Sauté for 1 minute to render out some of the fat.
- Add the mushrooms and sauté 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.
- Calories: 314kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 124mg