Chicken Marsala

(from maude’s recipe box)

Source: Good Housekeeping

Categories: Chicken/Seafood

Ingredients

  • 4 , skinless, boneless, chicken breasts
  • flour for dredging
  • salt and pepper
  • 1/4 C olive oil
  • 4 ounces prosciutto. thinly sliced
  • 8 ounces porcini or cremini mushrooms, stemmed and halved
  • 1/2 C sweet marsala wine
  • 1/2 C chicken stock
  • 2 T unsalted butter
  • 1/4 C chopped flat-leaf parsley

Directions

  1. Pound chicken breasts to 1/4 inch thick

  2. Mix flour, salt and pepper and dredge chicken breasts

  3. Fry breasts in olive oil about 5 minutes on each side

  4. Lower heat and add prosciutto to pan drippings and cook 1 minute

  5. Add mushrooms and saute until nicely browned

  6. Pour in marsala and boil down for a few seconds

  7. Add chicken stock and simmer about a minute to reduce the sauce slightly

  8. Stir in butter

  9. Return chicken and simmer gently 1 minute

  10. Remove, top with parsley and salt and pepper to taste

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