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Chicken with a beautiful Marsala, mushroom & prosciutto sauce!
Take your chicken, place a piece of Saran Wrap on top and pound flat. Season with salt and pepper and dredge in flour.
In a large skillet, pour in olive oil and heat over medium high heat. When oil is hot add the floured chicken cutlets. Depending on the thickness of chicken, cook for about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary. Remove chicken from pan and place onto a plate and keep warm.
Reduce heat to medium. Next, take your prosciutto and roughly tear it into pieces and drop into the same skillet (with drippings) and stir. Cook prosciutto for about one minute. Add shallots (or onions), mushrooms, and 1 Tablespoon of butter. Stir and cook for about 5 minutes, until shallots are translucent. Add in the Marsala wine, stir and bring to a boil. Add in chicken stock and remaining butter and simmer until it reduces slightly, about 2 minutes. Return chicken to pan to heat through. The flour from chicken will help to thicken the sauce further.
Garnish with chopped Italian Parsley. And enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!