Chicken Marsala

By mrsbagge

Ingredients

• 4 skinless bonelss chicken breasts
• (about 1 1/2 pounds)
• All purpose flour, for dredging
• Kosher salt and freshly ground black
• pepper
• 1/4 cup olive oil
• 4 ounces thinly sliced deli ham
• 8 ounces mushrooms, stemmed and halved
• 1 cup marsala wine
• 1 cup chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Put the chicken breasts side by side on a cutting board. Lay a piece of plastic wrap over them. Pound them with a flat meat mallet until they are about 1/4 inch thick. Season each piece of chicken with a little salt and pepper (both sides). Put some flour in a shallow dish and coat the seasoned chicken with flour.

Heat the oil over a medium high flame in a large skillet. When the oil is nice and hot, slip the cutlets into into the pan and fry for approximately 5 minutes on each side. Do this in batches if the pieces do not fit comfortably. Remove the golden chicken to a large platter to keep warm, in a single layer.

When all of the chicken is cooked, lower the heat to medium. Add the ham to the drippings in the pan. Saute for 1 minute to render the fat. Now, add the mushrooms and saute until they are nicely browned, and their moisture has evaporated, about 5 minutes. Add the Marsala wine to the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and butter, simmer for a few minutes to reduce the sauce slightly. Return the chicken to the pan; simmer for about 2 minutes to combine flavors.