Time: 40 min.
Complexity: easily
Servings: 4

This dish is perfect for a quick, filling dinner, and is also a great choice for surprising guests. Prosciutto, mushrooms, and Marsala infuse the chicken with their flavors, creating a perfect combination. A dish worthy of the finest Italian restaurants can be easily prepared in your own kitchen. It pairs well with pasta, rice, or mashed potatoes.

Ingredients:

• 4 boneless, skinless chicken breasts (about 680 g)
• Flour, for dredging
• 1/4 cup olive oil
• 110 g prosciutto, thinly sliced
• 230 g of champignons or porcini mushrooms, stems removed and cut in half
• 1/2 tbsp. Marsala dessert wine
• 1/2 cup chicken broth
• 2 tbsp (30 g) butter
• 1/4 cup chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, flour, prosciutto, champignon mushrooms, porcini mushrooms, red wine, bouillon, butter, parsley

We recommend

Preparation:

Step 1
• Place the chicken breasts side by side on a cutting board and cover with plastic wrap. Pound with the flat side of a meat mallet until the pieces are about 0.6 cm thick. Sprinkle a little flour in a shallow dish and season well with salt and pepper. Stir with a fork to evenly distribute the ingredients.
Step 2
• Heat olive oil in a large skillet over medium-high heat. When the oil is hot, coat both sides of the chicken breasts in the prepared flour, shaking off any excess. Place the chicken in the skillet and fry for 5 minutes on each side, until golden brown, turning once. Cook in batches if the chicken doesn't fit in the skillet at once. Arrange the chicken in a single layer on a large platter.
Step 3
• Reduce the heat to medium and add the prosciutto to the chicken's cooking juices. Sauté for 1 minute to render some of the fat. Now add the mushrooms and cook until well-browned and the moisture has evaporated, about 5 minutes. Season with salt and pepper. Pour the Marsala into the pan and cook for a few seconds to evaporate the alcohol. Add the chicken broth. Cook for 1 minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan. Cook over low heat for 1 minute to heat through. Season with salt and pepper. Garnish with chopped parsley before serving.

Votes: 4