Ingredients:
4 boneless skinless chicken breasts ( about 1 1/2 lb.)
all-purpose flour, for dredging
kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces cremini mushrooms or 8 ounces porcini mushrooms, stemmed and thinly sliced
1/2 cup sweet marsala wine
1/2 cup chicken stock
2 tablespoons unsalted butter
1/4 cup chopped flat leaf parsley
Directions:
Put the chicken breasts side by side on a cutting board; lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4 inch thick.
Add some flour to a shallow platter; season with a fair amount of salt and pepper; mix with a fork to distribute.
Heat the oil over medium-high heat in a large skillet.
When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
Slip the cutlets into the pan and fry 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 heat to medium; add in the prosciutto to the drippings in the pan; saute for 1 minute to render out some of the fat.
Add in the mushrooms; saute about 5 minutes or until they are nicely browned and their moisture has evaporated; season with salt and pepper.
Pour the Marsala in the pan; boil down for a few seconds to cook out the alcohol.
Add in the chicken stock; 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.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.