Chicken Marsala with Crispy Prosciutto

This is one of our favorite dishes. It works great for a quick weeknight meal, as it assembles quickly, but is also good for entertaining. The recipe is easily cut in half for just two people or doubled for a party of eight.

I like to make extra pan sauce, so this recipe its extra saucy. This dish serves well with pasta, rice or polenta and a vegetable side.

Chicken Marsala with Crispy Proscuitto

Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Meat mallet or rolling pin
  • Large Skillet

Ingredients
  

  • 4 each Boneless, skinless, chicken breasts Approx 1 1/2 lbs
  • 4 oz. Prosciutto, thin sliced, cut into ribbons
  • 1 tbsp Olive Oil
  • 3/4 cup All-purpose flour for dredging
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Olive Oil
  • 1/4 cup Unsalted Butter
  • 8 oz. Fresh mushrooms, cleaned and sliced Cremini are my favorite in this dish, but regular white mushrooms work well too.
  • 1 clove Garlic, finely minced
  • 1 cup Marsala wine
  • 1 cup Chicken Stock
  • 4 tbsp Unsalted Butter
  • 1/4 cup Flat-leaf Italian parsley, finely chopped

Instructions
 

  • Place each chicken breast between two pieces of plastic wrap on a cutting board. Using the flat side of a meat mallet (not the sharp pointed side), or a rolling pin, pound the breasts to about 1/2 inch thick.
  • In a large skillet, add the tablespoon of olive oil and heat to medium heat.
  • Add prosciutto ribbons and cook until crispy, stirring constantly. Remove from pan when brown and fat has rendered. Reserve crispy prosciutto in a small dish.
  • Put the flour in a shallow plate and season with the salt and pepper. Mix the seasonings in with a fork to evenly distribute.
  • In the same skillet used to cook the prosciutto, heat the oil and butter over medium-high heat. When the oil is hot, dredge the chicken breasts in the seasoned flour. Shake off the excess.
  • Slip the chicken breasts into the pan and fry for 5 to 7 minutes on each side, until golden. You can do this in batches if all the chicken doesn't fit comfortably in the one pan. Remove the chicken to a large platter in a single layer, and cover with foil to keep warm while preparing the pan sauce.
  • Lower the heat to medium and add the mushrooms to the remaining oils in the pan. If there is not enough oil, add another drizzle of olive oil to coat the mushrooms. Saute the mushrooms until they are nicely browned and their moisture has evaporated.
  • During the last minute of cooking the mushrooms, add the minced garlic to the pan and cook for 30-60 seconds.
  • Pour the Marsala wine into the pan, deglazing the pan and scrapping up any browned bits. Let the Marsala come to a boil for a few seconds to release the alcohol.
  • Add the chicken stock and simmer for a few minutes to reduce the sauce slightly.
  • Stir in the remaining butter and return the chicken breasts to the pan. Simmer the chicken gently to heat the chicken through. Taste and season with salt and pepper as necessary.
  • Garnish with chopped parsley and reserved crisped Prosciutto before serving.
Keyword Chicken, marsala

Grilled Brie, Prosciutto and Pepper Jelly Sandwiches

This is one of my all time favorites for a quick go-to meal. I love the medley of sweet, salty and savory that comes through in this simple take on a Grilled Cheese sandwich. It is the perfect accompaniment to soup or salad for a hearty lunch or quick supper.

In this recipe the amounts of the ingredients are just suggestions. Slice your bread as thin or thick as you like, just make sure it’s thick enough to hold the ingredients. Add more or less jelly, meat or cheese to your personal taste. You can use Red Pepper or Hot Pepper Jelly – either is great, it just depends on your desire for heat or not. Grill bread lighter or darker to your taste. The beauty of this sandwich is you can make it exactly the way you like it. You won’t be disappointed.

Sweet, salty, savory, melty goodness!

Ingredients

2 Slice Rustic bread (I used a Pugliese from the local bakery, but any rustic French or Italian loaf will work)
2 Tablespoons Red Pepper Jelly or Hot Pepper Jelly, divided
2 Slices of Brie from a wedge (more or less to taste)
2 Slices (or more to taste) Prosciutto
1 Tablespoon Butter

Instructions

  1. Slice bread and cheese.
  2. Butter one side of bread slices.
  3. Place one slice of bread, butter side down, in skillet.
  4. Top with first Tablespoon of Pepper Jelly, followed by sliced Brie and Prosciutto slices and second Tablespoon of Pepper Jelly.
  5. Top with remaining slice of bread, butter side up.
  6. Grill in pan over medium heat until golden; turn sandwich and grill until golden on second side.
  7. Slice and serve while cheese is still gooey and melty.