Succulent Chicken Marsala - cooking recipe

Ingredients
    4 boneless skinless chicken breasts
    1/2 cup flour (for dredging)
    1 teaspoon salt
    1 teaspoon pepper
    1/4 cup olive oil
    4 ounces prosciutto or 4 ounces pancetta
    1 medium yellow sweet onion, sliced lengthwise
    1 garlic clove, minced
    8 ounces fresh baby bella mushrooms, sliced
    1/2 cup sweet marsala wine or 1/2 cup cream sherry
    2 tablespoons heavy cream
    1/2 cup chicken stock
    2 tablespoons butter
Preparation
    Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick.
    Put flour, salt & pepper in shallow dish; mix.
    Heat oil over medium heat in large skillet. When oil is hot, dredge both sides of chicken in flour mix, shaking off excess. Put in pan and fry for 5 minutes each side until golden. Remove chicken to plate.
    Lower heat and add prosciutto/pancetta to drippings left in pan, saute for 1 minute.
    Add onion and garlic, saute 2 minutes.
    Add mushrooms and saute until nicely browned, about 5 minutes. Add pepper to taste.
    Pour Marsala/sherry in pan and boil for a few seconds to evaporate alcohol. Add chicken stock and simmer for 1-2 minutes to reduce sauce.
    Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken.
    Serve over your choice of mashed potatoes or pasta.

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