Chicken Marsala (Chicken Pinot Grigio)
Monday night’s dinner was something new for me, Chicken Marsala. I got the recipe off the food network, and made a few changes (I will note them with ***). Since the Food Lion usually offers only white and portobello mushrooms, I have been using freeze dried wild mushrooms (as I’ve noted before) and they were perfect here.
INGREDIENTS:
4 skinless, boneless, chicken breasts. (I used 3 chicken leg quarters)
All-purpose flour, for dredging (I skipped this)
Kosher salt and freshly ground black pepper (***I seasoned my chicken with my classic garlic powder, onion powder, paprika and black pepper rub…no salt)
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved (***I re-hydrated a couple cups of wild mushrooms)
1/2 cup sweet Marsala wine (***Ick! I used a pinot grigio)
1/2 cup chicken stock
2 tablespoon unsalted butter (***Kerrygold!!!)
Fresh parsley
DIRECTIONS:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
***I skipped the above.***
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
***I pan seared my rubbed chicken and put it in the oven until it was done. ***
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala (***pinot grigio) in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt (***no salt) and pepper and garnish with chopped parsley before serving.
Easy, tasty meal. My prosciutto wasn’t the salty kind. This is absolutely a keeper. I served mine on top of Carb-Nada noodles (essentially low carb egg noodles). I had left-overs for lunch today…and it tasted even better!