Chicken Marsala

Cook This, Not That! Pg. 272

Serves 4

390 Calories per serving

 
 

4	Boneless, skinless, chicken breasts, pounded to uniform ¼ ˝ thickness
1 Cup	Flour
	Salt & Black Pepper to Taste
1 Tbsp	Olive Oil
2 oz	Prosciutto, sliced into think strips
8 oz	Cremini Mushrooms, stemmed & sliced
¾ Cup	Marsala Wine
¾ Cup	Low-sodium Chicken Broth
¼ Cup	Chopped Fresh Parsley

 

• Season the chicken with a good pinch of salt & pepper. Place the flour in a shallow bowl & add the chicken; coat evenly, shaking off any excess flour.
  
• Heat the olive oil in a large nonstick pan or cast-iron skillet over medium heat. Cook the chicken (don't overcrowd the pan; cook in 2 batches if need be) for 3-4 minutes per side, until golden brown on the outside & cooked all the way through. Transfer to a serving platter & keep warm
  
• Add additional oil to the pan if needed, then sauté the prosciutto for 1-2 minutes, until it starts to crisp up. Add the mushrooms & continue sautéing until well browned. Stir in the Marsala & broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about ½ cup. Season with salt & pepper, add the parsley & pour over the chicken.