"Marry Me" Chicken Marsala
“There are no limits to what you can accomplish, except the limits you place on your own thinking.”
Chicken Marsala has always been a favorite dish of mine. When my husband and I were dating, I decided to attempt to make it from scratch. I followed Tyler Florence's recipe, and it was AMAZING. The addition of prosciutto is really what sets this apart. It probably helped me with getting a ring on my finger, lol :-)! Over the years, I have changed a few things that better suit our taste, shopping convenience, and love of sauce.
Fast forward to now, my toddler loves this recipe too! I prepare her a deconstructed version with the pasta and chicken separated. I also serve her some roasted broccoli or carrots (whichever I have on hand) and she eats it up! I hope you enjoy this recipe!
first, slice the chicken in half to make 2 thin slice pieces. pound the chicken till about 1/3” thick. season both sides with italian seasoning, salt and pepper. dredge in flour and shake off the excess.
over medium high heat, add olive oil to the pan. once hot, add the chicken. cook for 5 minutes on each side. remove chicken from pan. set on a plate and cover with foil. look how beautifully brown these are!
reduce heat to medium. add a splash of olive oil to the pan if it is dry. add mushrooms and saute for about 5 minutes until reduced in size and browned.
then, add the PROSCIUTTO. saute until fat has rendered, about 3 minutes.
next, add the marsala wine. turn heat back up to medium-high and reduce until it is almost COMPLETELY gone. you can get fancy (at your own risk) and flambé when you add the wine to the pan.
add the chicken stock to the pan. bring to a boil. add chicken and butter and baste the chicken with the sauce for about a minute.
add PARMESAN cheese and serve! i like serving it with pasta or mashed potatoes. i hope you enjoy this dish as much as my family does! buon appetito!
"Marry Me" Chicken Marsala
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients:
- 1 chicken breast
- 1 tsp Italian Seasoning
- Salt and pepper to taste
- 1/4 cup of flour
- 1 tbsp Extra Virgin Olive Oil
- 8 oz Sliced Bella Mushrooms
- 4 oz Diced Prosciutto
- 1/2 cup Sweet Marsala wine
- 1 cup Chicken Broth
- 2 tbsp Butter
- 1/2 cup Parmigiano Reggiano (optional)
- Top with Dried or Fresh Parsley (optional)
Instructions:
- Using a sharp knife, slice the chicken breast horizontally into two even pieces.
- Place cling wrap over the chicken and pound until it's thin (about 1/3 inch thick).
- Season both sides of the chicken with italian seasoning, salt and pepper.
- Dredge the chicken in the flour. Shake off the excess.
- Heat olive oil over medium-high heat in a large high rimmed skillet.
- Place the chicken into the skillet. Cook 5 minutes on each side.
- Remove and cover chicken with foil to keep warm.
- Reduce heat to medium.
- If the pan is dry, add a splash of oil. Add the mushrooms. Cook for about 5 minutes until golden, stirring occasionally.
- Move the mushrooms to one side of the skillet. Add the prosciutto. Cook until fat has rendered and crispy, stirring occasionally, about 5 minutes.
- Add the Marsala wine and deglaze the pan. Increase heat to medium-high and cook until it has reduced almost completely.
- Add chicken broth and cook until boiling.
- Add butter and chicken to skillet.
- Hold the pan at an angle, and continuously spoon the sauce over the chicken for about a minute.
- Turn off the heat, sprinkle about half of the Parmigiano Reggiano. Season with salt and pepper. Top with some Parsley and place remaining cheese at the table.
- Serve over your favorite pasta or mashed potatoes!
Alexa Milazzo