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Chicken Prosciutto Marsala

I'm behind schedule with my goal of Trying 50 New Recipes in 2007. I had a package of prosciutto sitting in the fridge unopened for a few weeks so I looked for a recipe that I could use the prosciutto in. Found this one on the Food Network's website and it was just what I wanted. Not too hard to make but tasty, impressive results.

Only change I made was I added some caramelized onions and forgot the parsley at the end. If you're digging the asparagus in the photo, I wrote those up in a previous post (Roasted Asparagus)

Chicken Marsala
Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911
Episode: Chicken Marsala Rocks!

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
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 crimini 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

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. 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. 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 garnish with chopped parsley before serving.

thread at food_porn

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you are such a rock star !

tanks for posting those pics.

can you tell me about the set up for how you get your pics to look so "shadowy" ???

i love the effect.

loves you ! glad you're doing well....i think about you often and hope you're ok :)

Thank you! I kinda wish I could eliminate some of those shadows actually. But the effect is achieved by having the light source shine almost directly down on the plate of food. My apartment has terrible lighting and I've just never fixed it. The brightest lights I have are the little ones under the kitchen cabinets. So most of my food shots are with the food on the narrow counter, hence the angle of the lighting is almost always the same. If I were to set up a second source of light coming from the side, that could cut down on some of the shadows I think. But I've never gone to the effort to try that.

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Thanks! That recipe is definitely a keeper in my files.

I love chicken marsala and never thought to add prosciutto. Yum!

Michael used to make his chicken marsala with either bacon or pancetta but we almost always had bacon in the house while pancetta was less often. So ofter the years, I forgot about that substitution. Glad I stumbled upon this reminder because the prosciutto is yummy in this dish.



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