Chicken Marsala...with a twist.

While searching through and reorganizing my kitchen cabinets, I came across some Marsala cooking wine that hubby had purchased a few months back. Almost immediately, I had the urge to make a nice dinner of Chicken Marsala. While searching for recipes, I came across one that seemed a little more unique and gave it a shot. I still think I need to perfect my cooking techniques some - I think the chicken burned some - but all things aside, we loved how it tasted and will be making this recipe again!

Chicken Marsala (1/2 recipe)

2 boneless, skinless chicken breasts
all-purpose flour (for dredging)
Kosher salt and freshly ground black pepper
1/8 cup extra-virgin olive oil
2 oz. (2 slices roughly) prosciutto, thinly sliced
4 oz. mushrooms, stemmed and halved
1/4 cup sweet Marsala wine
1/4 cup chicken stock
1 Tbsp. unsalted butter
1/8 cup chopped flat-leaf parsley (we did not have this, therefore it was omitted)


1. 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" thick.

2. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

3. Heat the oil over med-high heat in a large skillet. When the oil is hot, dredge both sides of the chicken in the seasoned flour, shaking off the excess.

4. 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 do not fit comfortably into the pan. Remove chicken to a large platter in a single layer to keep warm.

5. 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. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes. Season with salt and pepper.

6. 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.

7. 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.

We paired this with some roasted garlic mashed potatoes