Chef Eric Watson's Chicken Marsala Recipe
4 skinless, boneless, chicken breasts
Kosher salt and fresh ground black pepper
¼ cup – ½ cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini mushrooms
½ cup sweet Marsala wine
½ cup chicken stock
2 tablespoon unsalted butter
¼ 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 salt and pepper.
Heat the oil over medium heat in a large skillet. When the oil is hot, but not smoking, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for approximately 2 minutes on each side until golden, turning once.
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. Now, add the mushrooms and sauté 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 reduce slightly to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce to sauce consistency. 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. Serve with pasta or rice.