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 Chicken Marsala

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PostSubject: Chicken Marsala   September 17th 2013, 3:36 pm



Chicken Marsala
Gluten-Free Chicken Marsala
adapted from Tyler Florence

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
Gluten-Free All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces sliced mushrooms
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter

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.

Heat the oil over medium-high flame in a large skillet. 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.

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 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 and pepper and serve.

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