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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This easy weeknight dish comes from Cuisine at Home. Ingredients:
2 boneless skinless chicken breast halves, about 8 oz each |
8 ounces mushrooms, halved (quartered if large) |
2 tablespoons olive oil |
1/2 cup dry marsala |
1/2 cup beef broth |
2 ounces prosciutto, chopped |
2 tablespoons fresh sage, chopped |
2 tablespoons unsalted butter |
salt and pepper |
Directions:
1. Slice chicken breasts in half lengthwise. Pound each piece to 1/4 thickness. Season with salt and pepper. Saute in oil over medium heat until golden brown - 4-5 minutes (may need to do this in batches - do not crowd them). Remove from pan and keep warm.
2. Saute mushrooms in the same pan over high heat until starting to brown, about 5 minutes. Add more oil if needed. Deglaze the pan with marsala, scraping up the browned bits. Add broth and bring to a boil. Simmer until liquid is reduced by half - about 5 minutes.
3. Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper to taste. To serve, spoon sauce over warm chicken breasts.
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