Today's mission was to use my baby portabella mushrooms before they went bad! One thing I've found that I dislike doing is throwing away food. So Chicken Marsala was the dinner of choice to use the mushrooms up.
Here's what you'll need
Chicken Marsala
2 chicken breasts (one inch thick)
8 oz baby portabellas
1 cup flour
1/4 lb prosciutto sliced paper thin
3/4 cup chicken broth
2/3 cup Sweet Marsala wine
1 tsp ground black pepper
1 1/2 tsp salt
2 Tbsp butter
3 Tbsp olive oil
Chicken Marsala
2 chicken breasts (one inch thick)
8 oz baby portabellas
1 cup flour
1/4 lb prosciutto sliced paper thin
3/4 cup chicken broth
2/3 cup Sweet Marsala wine
1 tsp ground black pepper
1 1/2 tsp salt
2 Tbsp butter
3 Tbsp olive oil
Begin by using a knife to filet the chicken breasts into four pieces.
In a shallow dish, combine flour, salt, and pepper. Mix well to distribute seasonings evenly.
Dredge chicken breasts in flour. Shake off excess flour.
In a skillet, heat 3 Tbsp olive oil. Place chicken in preheated pan and brown on both sides approximately 3 minutes. When golden brown, remove from pan, set aside, and keep warm.
While chicken is browning, wash, remove the stems, and slice the mushrooms. Set aside.
Chop prosciutto.
In the same pan you cooked the chicken, melt the butter. Add the prosciutto and mushrooms and sautee until mushrooms are soft.
Add Marsala wine and cook 2 minutes until reduced to half. Add chicken stock. Be sure to scrape the bottom of the pan to loosen brown bits for additional flavor.
Simmer until sauce begins to thicken.
Return chicken breast to pan, bring sauce to simmer, and cover for 15 minutes on medium-low heat.
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