Friday, March 4, 2011
4 skinless, boneless, chicken breasts (about 1 1/2 lbs)
All-purpose flour for dredging
Kosher salt and freshly ground black pepper
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 tbsp. unsalted butter
1/4 cup chopped flat-leaf parsley
Pound all the chicken breasts flat (cover each piece with plastic wrap and pound with a flat meat mallet) until they are about 1/4" thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hote, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm .and pepper.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Yum, yum, yum, yum, yum. Thanks to Chef Elise, this is what I came home to this evening; breaded chicken smothered in a wine mushroom sauce served over a bed of white rice. Tasty, filling and satisfying. I especially loved the mushrooms. They are so delicious when they soak up all the sauce. Thanks again Lisee! ~isavortheweekend