Succulent Chicken Marsala |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a blend of aspects I liked from multiple recipes I tried. It's absolutely delish and melts in your mouth. 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 |
Directions:
1. Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick.
2. Put flour, salt & pepper in shallow dish; mix.
3. 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.
4. Lower heat and add prosciutto/pancetta to drippings left in pan, sauté for 1 minute.
5. Add onion and garlic, sauté 2 minutes.
6. Add mushrooms and sauté until nicely browned, about 5 minutes. Add pepper to taste.
7. 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.
8. Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken.
9. Serve over your choice of mashed potatoes or pasta.
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