chicken marsala

serving size: 4 dinner serving

prep time: 10 minutes

cook time: 25 minutes

total time: 35 minutes

1.5 lbs thin chicken breasts or tenders. 4 tbs olive oil, divided. 4 oz prosciutto, chopped. 6-8 oz crimini mushrooms, sliced. 3 garlic cloves, finely chopped. .5 cup marsala wine. .25 cup chopped flat leaf parsley. 1 tbs cold butter. 1 tsp salt. .5 tsp pepper.

in a large, heavy pan heat 1 tbs oil over medium heat until hot. add in the prosciutto and cook, stirring occasionally until crispy. 7 to 10 minutes. 

remove the crisped prosciutto to a paper towel and set it aside. 

add two more tbs olive oil to the pan and get it nice and hot. season the chicken with half the salt and pepper. 

when the oil is hot, cook the chicken till browned on both sides only flipping it once. about 3 to 5 minutes a side depending on the size of the chicken.

 do not overcrowd the pan. you will likely need to cook your chicken in batches. after half your chicken has been cooked, add the remaining olive oil and cook the rest. place the cooked chicken in a dish and cover with aluminum foil.

while the chicken is resting, add the mushrooms to the pan with all the left over bits of prosciutto and chicken. cook the mushrooms over medium heat until they soften and sweat. 

add in the garlic and the remaining salt and pepper. cook until the garlic is fragrant, about 1 minute. 

pour in the marsala and allow it too come to a simmer. once the alcohol has burnt off, reduce the heat and add back in the chicken and prosciutto. 

when the chicken is nice and hot, turn off the heat. stir in the parsley and butter till the butter is melted and combined. serve hot. 

xoxo
a

chicken marsala
serving size: 4 dinner serving
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes
1.5 lbs thin chicken breasts or tenders. 4 tbs olive oil, divided. 4 oz prosciutto, chopped. 6-8 oz crimini mushrooms, sliced. 3 garlic cloves, finely chopped. .5 cup marsala wine. .25 cup chopped flat leaf parsley. 1 tbs cold butter. 1 tsp salt. .5 tsp pepper.
in a large, heavy pan heat 1 tbs oil over medium heat until hot. add in the prosciutto and cook, stirring occasionally until crispy. 7 to 10 minutes.
remove the crisped prosciutto to a paper towel and set it aside. add two more tbs olive oil to the pan and get it nice and hot. season the chicken with half the salt and pepper.
when the oil is hot, cook the chicken till browned on both sides only flipping it once. about 3 to 5 minutes a side depending on the size of the chicken. do not overcrowd the pan. you will likely need to cook your chicken in batches. after half your chicken has been cooked, add the remaining olive oil and cook the rest. place the cooked chicken in a dish and cover with aluminum foil.
while the chicken is resting, add the mushrooms to the pan with all the left over bits of prosciutto and chicken. cook the mushrooms over medium heat until they soften and sweat.
add in the garlic and the remaining salt and pepper. cook until the garlic is fragrant, about 1 minute.
pour in the marsala and allow it too come to a simmer. once the alcohol has burnt off, reduce the heat and add back in the chicken and prosciutto.
when the chicken is nice and hot, turn off the heat. stir in the parsley and butter till the butter is melted and combined.
serve hot.