Saturday, March 20, 2010
My father-in-law is in town, and what better way to show our appreciation for his time than to cook a meal that he would love. He has spent a lot of time in Italy and enjoys Italian food quite a bit. For that reason, my husband decided to make chicken marsala. And wouldn't you know it, his April issue of Men's Health had the recipe.
This lightly breaded chicken is delicious. My husband cooked it perfectly, so juicy and with such a lovely light flavouring – the marsala did not overpower at all. Mushrooms, prosciutto and a side of linguini with parmesan make this dish a memorable one!
Season 4 skinless, boneless chicken breasts (pounded to a uniform 1/4" thick) with a pinch of salt and pepper. Put 1 cup of flour in a shallow bowl and coat the chicken. Shake off excess. Heat some olive oil in a cast-iron skillet and cook the chicken for 3 to 4 minutes each side. Remove and set aside.
Sauté the 2 oz of prosciutto for a couple minutes until it starts to crisp up and then add 8 oz of sliced cremini mushrooms and sauté until browned. Stir in 3/4 cups of marsala wine and 3/4 cups of chicken broth and cook until liquid has reduced to 1/2 cup. Pour over the chicken and add some parsley. Yum!