Chicken Marsala
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 chicken breast, approximately 8 oz, sliced into three thin fillets
  • ¼ cup flour
  • 2 tsp olive oil
  • 1 tbsp butter
  • 3 oz crimini mushrooms, cleaned and quartered
  • ½ oz prosciutto, diced
  • 1 small shallot, approximately ½ oz, finely diced
  • 1 medium garlic clove, approximately ¼ oz, minced
  • ¼ tsp thyme
  • ½ cup low sodium chicken broth or stock
  • ½ sweet Marsala
  • ¼ cup sour cream
  • ½ - 1 tsp lemon juice
  • 1 tbsp parsley, finely chopped for garnish
  • 3 - 4 oz pasta
Instructions
  1. Cook the pasta per the package instructions.
  2. Lightly salt and pepper the chicken fillets and dredge in the flour, shaking off any excess.
  3. In a large skillet over slightly more than Medium heat, melt the butter into the olive oil.
  4. When the butter stops foaming, add the chicken to the skillet being careful to not overlap or crowd the pan.
  5. Cook approximately 3 -4 minutes on each side until lightly browned.
  6. Remove the chicken to a clean plate and cover with foil to remain warm OR place on a baking sheet into a warm (200 degree) oven.
  7. In the remaining butter and oil mixture, add the mushrooms and prosciutto.
  8. Cook the mushrooms until they begin to brown on the edges and the prosciutto is starting to crisp on the edges, approximately 5 minutes.
  9. Add the shallot and garlic and cook until the garlic becomes fragrant and the shallots start to become translucent, approximately 90 seconds.
  10. Remove the mushrooms and prosciutto to a clean bowl using a slotted spoon to retain the remaining oil/butter mixture.
  11. Add ½ cup of Marsala and ½ cup low sodium chicken broth/stock to the skillet.
  12. Increase the heat to Medium-High/High and gently scrape any fond from the bottom of the pan.
  13. Reduce the mixture by ½ and reduce the heat to Medium, approximately 3 - 4 minutes.
  14. Whisk in the sour cream and when smooth, add the mushroom mixture (and any accumulated juices!) back into the skillet.
  15. Nestle the chicken into the mushrooms and sauce and cook for a minute or two to reheat.
  16. Place the chicken on top of pasta, pour the sauce over the chicken and pasta, and garnish with chopped fresh parsley.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/08/02/chicken-marsala/