Total Time: 45 minutes
Serves 4
Ingredients
1-1/2 lbs boneless, skinless chicken breasts
3/4 cup all-purpose flour
2 tsp kosher salt
1 tsp ground black pepper
1/2 tsp garlic powder
1/4 cup extra-virgin olive oil
4 oz prosciutto, thinly sliced
8 oz cremini mushrooms, sliced
1/2 cup Marsala wine
1/2 cup heavy cream
fresh parsley, chopped
Directions
Pound the chicken to 1/4" thickness. I do this by placing the chicken on a cutting board, covering it with plastic wrap, then using a meat mallet. Cut each breast in half.
Mix the flour, salt, pepper, and garlic powder together. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot (not smoking), dredge each chicken cutlet in the flour mixture, shaking off any excess. Carefully place the chicken in the pan and cook for 4 to 5 minutes on each side, flipping only once. Do this step in batches, if needed, to avoid crowding the pan. Transfer the cutlets to a plate as they finish cooking, and set aside.
Lower the heat to medium. In the same pan, add the prosciutto and sauté for 1 minute. Add the mushrooms and cook for about 5 minutes until they are brown and have released some of their moisture. Pour in the Marsala wine and simmer for 2 minutes to allow the alcohol to cook out. Slowly stir in the cream. Gently simmer until the sauce thickens, about 4 minutes.
Return the chicken to the pan and heat for 2 minutes. Garnish with fresh parsley and serve with a side of pasta.
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