As taught by Chef Rodney Shultz at The Osthoff Cooking School.
Ingredients
- Chicken Breasts 4, skinless, boneless
- All-Purpose Flour ½ cup (for dredging)
- Salt and Freshly Ground Black Pepper to taste
- Olive or Vegetable Oil ¼ cup
- Prosciutto 4 oz, sliced
- Porcini or Cremini Mushrooms 8 oz, stemmed and sliced
- Sweet Marsala Wine ½ cup
- Chicken Stock ½ cup
- Unsalted Butter 2 Tbs
- Flat-Leaf Parsley ¼ cup, roughly chopped
Cook It
- With a meat mallet, lightly pound each chicken breast between plastic wrap on a clean surface.
- Season the chicken and the flour with salt and pepper. Dredge the chicken breasts in the flour and shake off the excess flour.
- In a wide sauté pan, heat the oil over medium heat. Brown the chicken cutlets on each side, ensuring that the pan is not overcrowded. Set chicken aside on a clean platter.
- Add the prosciutto to the pan and cook for a few moments to render the fat.
- Add the mushrooms and cook till browned, then season with salt and pepper.
- Off the heat, add the Marsala to the pan. Return to the heat. Allow the alcohol to burn out.
- Add the chicken stock and allow the sauce to reduce.
- Whisk in the butter to fortify sauce, then add the chicken to reheat.
- Taste, season, and garnish with chopped parsley.
