Chicken Marsala

Whenever I go to an Italian restaurant, I always check their menu for my favorite kind of chicken, Chicken Marsala. For my boyfriend's birthday this year I made a new recipe that I thought was really good. I found it on the Food Network website. Here's a link to the original recipe: Chicken Marsala

The only change I made to this recipe is that I left the prosciutto and parsley out. In addition to the Chicken Marsala, I made Gnocchi with a creamy pesto sauce and a mozzarella and tomato caprese salad, as well as a dessert that I'll have to post later. I bought the Gnocchi, pesto, sweet Marsala wine and fresh mozzarella from Rodman's in Rockville. Rodman's has a great selection of wines and imported foods from various countries. This recipe has a lot of wine sauce, so the next time I make it I'll make angel hair spaghetti instead so I can put the sauce on it. I also usually make spinach as a side with this chicken. If you like Chicken Marsala, I definitely recommend trying this recipe!

Chicken Marsala

Recipe courtesy Tyler Florence and JoAnn Cianciulli

4 skinless, boneless chicken breasts (about 1½ pounds)
All purpose flour, for dredging
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced (optional)
8 ounces crimini or porcini mushrooms, stemmed and halved

½ cup sweet Marsala wine

½ cup chicken stock

2 Tablespoons unsalted butter

¼ cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch 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 hot, 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.

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.

Photo from the Food Network

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