Chicken Marsala
Recipe from Food Network
Ingredients
- 1 boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1/4 cup thinly sliced prosciutto
- 1/2 cup stemmed and halved porcini mushrooms
- 1/4 cup Marsala wine
- 3/4 cup chicken stock
- 1 tablespoon unsalted butter
- Chopped fresh parsley, for garnish
Method
- Pound the chicken breast until thin, season both sides with salt and pepper, and place the flour in a shallow dish.
- Heat the olive oil in a skillet over medium-high heat. Coat the chicken lightly in flour, shaking off the excess.
- Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate.
- Lower the heat to medium. Sauté the prosciutto for 1 minute, add the mushrooms, and cook until tender, about 5 minutes.
- Pour in the Marsala and let it reduce briefly. Add the chicken stock and bring the sauce to a simmer.
- Stir in the butter, return the chicken to the skillet, and simmer for 1 minute. Adjust the seasoning and garnish with parsley.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16