Ina Garten Chicken Marsala Recipe
Chicken Marsala is a delicious Italian dish that originated in Naples, Italy. It is a dish that blends with Italian, French and American cuisines. The spices used to prepare this dish are from Italy.
Ingredients
- 1 1/2 pounds Chicken breasts (skinless and boneless ),
- All-purpose flour (for dredging)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup Extra-virgin olive oil
- 4 oz Prosciutto (thinly sliced)
- 8 oz Crimini or porcini mushrooms (stemmed and halved)
- 1/2 cup Sweet Marsala wine,
- 1/2 cup Chicken stock
- 2 tablespoon Unsalted butter
- 1/4 cup Flat-leaf parsley (chopped)
Instructions
- On a cutting board, place the chicken breasts side by side, and cover them with plastic wrap; pound them with a flat meat mallet until 1/4-inch thick.
- Spread some flour on a shallow platter and season with a little salt and pepper; mix evenly with a fork.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, dredge the chicken cutlets in the seasoned flour and shake off excess.
- Fry the cutlets for 5 minutes on each side, turning once, until golden. Cook in batches if the pieces do not fit comfortably into the pan.
- Transfer the chicken to a large platter in a single layer so it can stay warm.
- Sauté the prosciutto in the pan drippings for 1 minute to render out some fat, then lower the heat to medium.
- Sauté the mushrooms until they are nicely browned and the moisture has evaporated for about 5 minutes. Season with salt and pepper.
- Pour the Marsala into the pan and heat it for a few seconds to cook out the alcohol.
- Add the chicken stock and simmer for a minute for a slight reduction of the sauce.
- Put the chicken back in the pan and stir in the butter. Simmer gently for 1 minute to heat it through.
- Garnish with chopped parsley and salt and pepper before serving. Enjoy!
Nutrition
Calories: 538kcal