|When you want to enjoy a special night in, Chicken Marsala is a surprisingly easy, elegant entrée to make. Our truffled mushrooms add extra depth to this recipe—and we guarantee you’ll want seconds.|
When you want to enjoy a special night in, Chicken Marsala is a surprisingly easy, elegant entrée to make. Our truffled mushrooms add extra depth to this recipe—and we guarantee you’ll want seconds.
- 4 skinless, boneless chicken breasts
- All-purpose flour
- Salt and ground pepper
- ¼ cup DeLallo Extra Virgin Olive Oil
- 4 ounces prosciutto, thinly ripped in strips
- 1 (6.7-ounce) jar truffled mushrooms
- ½ cup dry Marsala wine
- ½ cup chicken stock
- 2 tablespoons butter
- Chopped parsley
- Put the chicken breasts 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 salt and pepper; mix with a fork to distribute evenly.
- Heat the oil in a large skillet on medium-high heat. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Place the chicken in 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 and 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. Add the mushrooms and saute until they are browned and the moisture has evaporated, about 5 minutes. 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 5 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley.