Categories: Chicken
Ingredients
- 1 lb. chicken cutlets, trimmed
- 1/2 tsp ground pepper, divided
- 1/4 tsp salt, divided
- 1/4 cup white whole-wheat flour
- 2 tbsp olive oil, divided
- 2 oz. prosciutto, chopped
- 8 oz. sliced cremini mushrooms
- 1/4 cup minced shallots
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Marsala wine
- Chopped fresh parsley, for garnish
Directions
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Season chicken with 1/4 tsp pepper and 1/8 tsp salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
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Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
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Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tbsp oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme, and the remaining 1/4 tsp pepper and 1/8 tsp salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.
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Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley.