Chicken Marsala
Chicken Marsalan is a main course that serves 4. One serving contains 737 calories, 47g of protein, and 36g of fat. For $15.38 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe is liked by 171 foodies and cooks. It is brought to you by Foodnetwork. If you have skinless boneless chicken breasts, kosher salt, prosciutto, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 94%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce, Chicken Marsala, and Chicken Marsala.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup chicken stock
8 ounces crimini or porcini mushrooms, stemmed and halved
1/4 cup chopped flat-leaf parsley
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/2 cup sweet Marsala wine
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
2 tablespoon unsalted butter
Equipment:
cutting board
plastic wrap
meat tenderizer
frying pan
Cooking instruction summary:
Watch how to make this recipe. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Step by step:
1. Watch how to make this recipe.
2. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once do this in batches if the pieces don't fit comfortably in the pan.
4. Remove the chicken to a large platter in a single layer to keep warm.
5. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
6. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.
7. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Nutrition Information:
covered percent of daily need
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