- 4 skinless, boneless, chicken breasts
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- ¼ cup Fresh Harvest Milanese Gremolata olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces cremini, baby bella or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Carefully slice chicken breasts lengthwise in half. This will create thinner breast cutlets. If needed, cover breast slices with plastic wrap and pound them with a mallet or rolling pin until they’re 1/4-inch thick. Mix a bit of salt and pepper in the flour with a fork.
- Heat olive oil over medium-high flame in a large skillet. When the oil is shimmering 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.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute to render out some of the fat. Add more olive oil if needed. Now, add mushrooms and sauté until nicely browned and moisture has evaporated (about 5 minutes). Season with salt and pepper. Pour the Marsala 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; spoon sauce over cutlets and stir gently but thoroughly. Simmer to heat the chicken and thicken the sauce. Garnish with chopped parsley before serving. Serve with angel hair pasta, riced Cauliflower and/or veggies.