Now that I’ve eaten the equivalent of my body weight in Cannoli (no regrets), I happen to have some leftover Marsala. Hmm. What’s a girl to do? (Besides make more cannoli?). It is time to master a classic. Chicken Marsala. If you’re a mushroom and prosciutto lover like me and the Mister both are, then you’re in luck. If you aren’t the kind of person who likes cooking with wine, then I would suggest you try Julia Child’s Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) instead of trying to omit the wine from this Chicken Marsala recipe. After all, if you take the Marsala out of Chicken Marsala, you just end up with Chicken. Not that there’s anything wrong with that. (Seinfeld reference… anyone else a fan?)
In Italy, Chicken Marsala would likely be served as its own course. In the U.S., we don’t do the multi-course meals so much. If you’re wondering what to serve alongside your Chicken Marsala, may I suggest making a Parmesan Risotto, and some good crusty bread to sop up the Marsala sauce?
- Total Time: 1 hour
- Yield: Serves 4 1x
- 4 boneless, skinless, chicken breasts
- 2 cups all-purpose flour (for coating the chicken)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 4 ounces prosciutto, thinly sliced and torn into pieces
- 8 ounces whole mushrooms, halved or quartered
- 1/2 cup Marsala wine
- 1/2 cup low-sodium chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup fresh flat-leaf parsley, chopped finely
- Pound the chicken breasts flat with a meat mallet until they are 1/4-inch thick.
- Combine the flour, salt, and pepper in a pie plate. Dredge the chicken breasts in the flour mixture, making sure they’re evenly coated, shaking off any excess flour.
- Heat the oil in a large skillet over medium-high heat. Carefully add the chicken to the pan, frying until golden, about 5 minutes per side.
- Remove the chicken to a platter and cover to keep warm.
- Lower the heat to medium-low, and add the prosciutto to the skillet. Saute for about 1 minute until the fat begins to render, but prosciutto is not browned.
- Add the mushrooms to the pan and saute until they are browned and their moisture has evaporated. Season with salt and pepper to taste.
- Pour the Marsala into the pan and allow the alcohol to cook out for a few seconds. Add the chicken stock and simmer for a few minutes until the sauce has reduced slightly. Stir in the butter,and then return the chicken to the pan. Simmer for a minute or so until the chicken is heated through. Adjust seasonings as needed.
- Garnish with parsley, serve, and enjoy!
Adapted from: foodnetwork.com