Thursday, March 25, 2010


I love chicken marsala. I love the sweet taste of the marsala wine.....well I guess I like all wine so that might not be saying much. But this recipe is so easy and you can make it for one, two or twenty people, easy no matter how many people you are serving.
One key is good mushrooms. I prefer crimini. These are baby portabellas and have more flavor than white button mushrooms. I don't like using shitake or others that may have to be rehydrated...I think they overpower the dish. These ingredients would serve about 4 people, so just adjust for the number you are serving.
4 boneless chicken breasts
1/2 cup olive oil
3 oz prosciutto (optional) chopped
8 oz crimini mushrooms cut in half
1/2 cup sweet Marsala wine
1/2 cup chicken broth, plus 1 tbl
2 tbl butter
1 tbl flour, plus 1/2 cup for dredging
Chicken breasts should be placed under plastic wrap and pounded with a mallet until they are between 1/4-1/2 inch thick. Put 1/2 cup flour on a plate and add a good amount of salt and pepper at least a tsp each.
Heat oil over medium high heat. Dredge chicken breasts in flour and add to oil and cook about 4-5 minutes a side until golden brown. Remove and drain on paper towel.
At medium heat add prosciutto (if using) to the pan and cook for about a minute. Add the mushrooms and saute until most of the liquid of the mushrooms is evaporated about 5 minutes. Add a pinch of salt and pepper to the mushroom mixture. Add the Marsala wine and boil until reduced. Add the chicken broth and let cook down a bit more. Stir in the butter and add chicken back to pan and simmer for another 2-3 minutes. If you prefer the sauce to be thicker, mix the 1 tbl chicken broth and 1 tbl flour together and add to sauce. Remove pan from heat and continue to stir until thickened. This is great with pasta or vegetables, asparagus is best it just soaks up the marsala flavor so nicely.


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