I made this dish for our lake neighbors. I sautéed the chicken in advance (just to brown) and put in a baking dish then covered and refrigerated. When ready to get dinner going I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.
For The Dish
- 4 Boneless Chicken breasts
- 8 Ounces crimini or bella mushrooms (stemmed and halved)
- 1/2 Cup sweet Marsala wine
- 1/2 Cup chicken stock
- 6 slices of prosciutto
- 1 Tablespoon unsalted butter (Divided for cooking chicken)
- Dash of Sea salt
- Dash of Freshly ground black pepper
- 1/4 Cup extra-virgin olive oil (Divided for cooking chicken
- 2 Tablespoons finely chopped shallot
- 2 Tablespoons unsalted butter
- 1/4 Cup chopped flat-leaf parsley
For The Dish
Place the chicken breasts on a clean cutting board and gently placing your hand on the top of the breast slice in half using a sharp chefs knife. Lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
Season both sides with salt and pepper.
Heat a large sauté pan over medium-high then add in oil and butter. (Add a tablespoon of oil and a little butter for each batch)
When the oil is very hot and butter melted add the chicken cutlets into the pan and fry for 5 minutes on each side until golden, turning once – Do not crowd the pan! Remove the chicken to a large platter to keep warm.
Lower the heat to medium and add more oil if needed then the shallots and prosciutto to the pan, sauté for 1 minute.
Next, add the mushrooms and sauté until they are nicely browned, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
Stir in the 1 tablespoon unsalted butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
Season with salt and pepper and garnish with chopped parsley before serving.