Chicken Marsala
"Chicken Marsala probably originated in the 19th century with English families living in western Sicily, source of Marsala, a fortified wine produced in the region surrounding the town of the same name. It’s now a solidly Italian-American dish: boneless, skinless chicken breasts pounded to a uniform thinness, dredged in seasoned flour, and pan fried. You make a sauce in the same pan, after removing the chicken, with prosciutto, mushrooms, Marsala, and chicken stock, whisking butter in just before serving. For more, check out our Chicken Piccata, Baked Chicken Breasts, and Orange-Honey-Mustard Baked Chicken Breasts...."
INGREDIENTS
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2/3 cup all-purpose flour
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Kosher salt
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Freshly ground black pepper
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4 skinless, boneless, chicken breasts (about 1 1/2 pounds), tenders removed
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1/4 cup olive oil
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4 ounces thinly sliced prosciutto, cut crosswise into thin strips
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8 ounces cremini mushrooms, stemmed and halved
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1/2 cup Marsala wine
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1/2 cup chicken broth
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2 tablespoons unsalted butter (1/4 stick)
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1/4 cup flat-leaf parsley leaves
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