Magnificent Mushroom and Prosciutto Chicken Marsala

Chicken Marsala 2

So, I really do not enjoy cooking for other people!  One reason is because I’m not a good judge of food – I’ll eat anything.  Another reason is because it is SO hard to gauge what people like and when they’re eating it, if they actually do like it or are just appeasing you.  Granted, I shouldn’t care what people think….I love to cook, I think I’m getting better at it and that’s all that matters right?  But, when having company and having no experience cooking, it’s hard to not think about the guests and their opinions….and whether or not they’ll go home with food poisoning.

This first time I made this dish, I helped my dad make it for Christmas dinner with the family in South Carolina and everyone absolutely loved it.  I kid you not, my husband ate it 3 meals a day for 3 days….maybe more.  It’s based off of Tyler Florence’s recipe, but he uses sliced Prosciutto instead of diced like I do, and I love the diced better!

What’s great about making this dish for company is you can make it in advance and leave it in the fridge until you’re ready to heat!  This way you aren’t slaving over a hot stove while your company sits there and watches you (my least favorite part about having company over for dinner).

RECIPE:

Servings: 4

Ingredients:

4 skinless, boneless, chicken breasts (about 1 1/2 pounds) OR 2 breasts sliced in half lengthwise
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces diced prosciutto
8 ounces crimini or porcini mushrooms, stemmed and halved (really any mushrooms will do)
1/2 cup Dry Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter (I used dairy free)
1 tablespoon dried parsley (or 1/4 cup fresh flat leaf)
1/4 teaspoon garlic powder

Directions:

1. 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. If using (2) breasts, just slice in half lengthwise so they’re thin pieces.  Sprinkle with garlic powder

2. 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. While oil heats, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Once the oil is sizzling with sprinkling water, 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.

4. Lower the heat to medium and add the pancetta to the drippings in the pan, saute for 1 minute, this is just to render out some of the fat. Add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, roughly 5 minutes.

5. Once mushrooms are lightly browned, pour the Marsala in the pan and boil down for about 30 seconds to cook out the alcohol.

6. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter to melt, and add salt and pepper.

** If the sauce is too thick – do a 1tbs water 1tbs cornstarch mix slurry.  I did this every time and it was fine – however, if you like a lot of sauce leave as is especially if you’re cooking for another day

– IF EATING IMMEDIATELY:

Add in chicken stirring and flipping until heated through.

– IF EATING ANOTHER DAY:

Line a baking dish with tin foil (optional) and grease with cooking spray or butter.

Add chicken.

Top chicken with the sauce, cover with tin foil, and refrigerate.

When ready to serve – preheat oven to 350 degrees and put in oven covered for 25-30 Minutes.

Serving Suggestions:

I served this sweet white wine, garlic green beans and gotta ciabatta garlic bread – bon appetit!

 

ImageThe Chef in the Works

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