- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 864
- Total Fat
- 38 g
- Saturated Fat
- 12 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 81 g
- Cholesterol
- 259 mg
- Sodium
- 1532 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 864
- Total Fat
- 38 g
- Saturated Fat
- 12 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 81 g
- Cholesterol
- 259 mg
- Sodium
- 1532 mg
Ingredients
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.
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