chicken marsala

How To Make chicken marsala

• 1

  Put the chicken breasts side by side on a cutting board & lay a piece of plastic wrap over them. Pound them with a flat meat mallet until they are 1/4” thick. Cut chicken into medallions, if desired.
• 2

  Put some flour in a shallow platter & season with a fair amount of salt & pepper. Mix well with a fork.
• 3

  Heat the oil over medium-high in a large skillet. When the oil is hot, dredge both sides of chicken pieces in the seasoned flour, shaking off the excess, and fry for 3-5 minutes on each side until golden, turning once. (If cut into medallions, fry for 2-3 minutes on each side). Remove to a large platter.
• 4

  Lower the heat to medium & add the prosciutto to the skillet. Sauté for 1 minute to render out some of the fat. Then add 2 Tbsp of butter, then the mushrooms & onion. Sauté until they are nicely browned. Season with salt & pepper.
• 5

  Pour the Marsala in the pan & boil down for a few seconds to cook out the alcohol. Add the chicken stock & simmer to reduce slightly.
• 6

  Make a slurry with the cornstarch by mixing in a few Tbsp of cool water. Gradually add the slurry to the sauce to thicken. (Be sure to let the sauce come to a boil before evaluating the consistency). Continue cooking for another minute or two.
• 7

  Stir in the remaining butter & return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through. Season with salt & pepper, if needed. Garnish with chopped fresh parsley, or chopped green onion before serving.
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