Chicken Marsala
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 864
- Total Fat
- 38
- Saturated Fat
- 12
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 81
- Cholesterol
- 259
- Sodium
- 1532
- Total: 35 min
- Active: 35 min
Ingredients
1 boneless, skinless chicken breast
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1/4 cup thinly sliced prosciutto
1/2 cup stemmed and halved porcini mushrooms
1/4 cup marsala wine
3/4 cup chicken stock
1 tablespoon unsalted butter
Chopped fresh parsley, for garnish
Directions
- Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish.
- Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve.