Chicken Marsala - Wine Dine With Jeff

INGREDIENTS

  • 1 1/4 pounds of chicken breasts butterflied or cutlets pounded out
  • 1/3 cup of flour
  • 3 tablespoons of olive oil
  • 4 oz diced prosciutto
  • 8 oz of cremini mushrooms cut in half
  • 3 minced garlic cloves
  • 1/4 cup of shallots minced
  • 3/4 cup of marsala wine
  • 3/4 cup of chicken stock
  • 2 tablespoons of cold butter
  • 1/3 cup of italian parsley
  • Salt and pepper to taste

Directions

  • 1. Butterfly your chicken breasts and pound them out to about 1/4 inch thick, then add salt and pepper.
  • 2. Dredge your chicken into the flour then add directly to a hot skillet with olive oil, brown for about 4 to 5 minutes on each side.
  • 3. Remove chicken from skillet if needed add more olive oil to the hot pan then add proscuitto and mushrooms and brown takes about 7 minutes.
  • 4. Add the shallot and garlic to the browned mushrooms and sweat out for about 1 minute. Then turn up the heat to the pan to medium high and add the marsala wine and let it reduce by half. Then add the chicken stock to the wine and let it reduce by half.
  • 5. Turn the heat down in the pan to medium low add the cold butter and parsley will thicken up the sauce. Check the sauce for salt, I do not add salt to the sauce because the stock and the prosciutto are very salty.
  • 6. Place cooked chicken and pan dripping back into sauce and spoon marsala sauce overtop and simmer for just 1 minute and serve.

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