4 skinless, boneless, chicken breasts (about one one/two pounds)
All-goal flour, for dredging
Kosher salt and freshly ground black pepper
one/four cup extra-virgin olive oil
four ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
two tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
- Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap in excess of them pound with a flat meat mallet, right up until they are about one/four-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper mix with a fork to distribute evenly.
- Heat the oil over medium-high flame in a massive skillet. When the oil is good and scorching, dredge each sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for five minutes on each side until finally golden, turning once – do this in batches if the pieces never fit comfortably in the pan. Remove the chicken to a massive platter in a single layer to keep warm.
- Reduce the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the body fat. Now, include the mushrooms and saute till they are nicely browned and their moisture has evaporated, about 5 minutes season with salt and pepper. Pour the Marsala in the pan and boil down for a couple of seconds to cook out the alcohol. Include 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 one minute to heat the chicken by way of. Season with salt and pepper and garnish with chopped parsley before serving.
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