Ina Garten Chicken Marsala Recipe
Servings 4
Calories 538kcal
Ingredients
- Chicken breasts (skinless and boneless), 1 1/2 pounds
- All-purpose flour; (for dredging)
- Pure, kosher salt (to taste)
- Spicy, ground-to-order black pepper (to taste)
- One-fourth cup of high-quality olive oil
- Prosciutto, 4 oz. (thinly sliced)
- 8 ounces of mushrooms, either porcini or Crimini (stemmed and halved)
- One-half cup of chicken stock and one-half cup of sweet Marsala wine
- 2 Tablespoons Butter, Unsalted
- Flat-leaf parsley, 1/4 cup (chopped)
Instructions
- Pound chicken breasts to 1/4-inch thickness on a chopping board.
- Flour, salt, and pepper on a shallow dish; stir with a fork.
- Medium-high heat oil in a big skillet. Once the oil is hot, dredge chicken cutlets in seasoned flour.
- Fry the cutlets till golden, 5 minutes per side. If pieces don't fit, cook in batches.
- Layer the chicken on a wide dish to keep it warm.
- After 1 minute, reduce the heat to medium and sauté the prosciutto.
- 5 minutes are needed to brown and dry the mushrooms. Salinize.
- Heat the Marsala to remove the alcohol.
- Simmer the sauce for a minute with chicken stock.
- Reheat the chicken in butter. Warm for 1 minute.
- Serve with parsley, salt, and pepper. Enjoy!