Chicken Marsala
Chicken Marsala 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) flour, for dredging kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 ounces prosciutto, thinly sliced 16 ounces mushrooms, sliced thickly 1 cup Marsala wine 1 cup chicken stock 4 tablespoon unsalted butter 1/4 cup chopped flat-leaf parsley Slice chicken breast in half to make them a thinner breast. Put the chicken breasts on plastic wrap 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 salt and pepper; mix with a fork to distribute evenly. 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. ...