Mix up the menu with our simple recipe for Chicken Marsala. This flavorful meal of mushrooms, prosciutto and Marsala wine over Passanante’s juicy, tender, hormone and antibiotic-free chicken is the ultimate Italian food crowd-pleaser.

Ingredients:

• 4 Boneless, skinless chicken breasts (item #: 115510 )
• All-purpose flour, for dredging
• Kosher salt
• Freshly ground black pepper
• 1/4 cup Extra-virgin olive oil
• 4 oz. Prosciutto, thinly sliced
• 8 oz. Cremini or Porcini mushrooms, stemmed and halved
• 1/2 cup Sweet Marsala wine
• 1/2 cup Chicken stock
• 2 tbsp. Unsalted butter
• 1/4 cup Chopped flat-leaf parsley

Method:

1. Place the chicken breasts on a cutting board cover in plastic wrap and pound with a flat meat mallet until they are about 1/4-inch thick.
2. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
3. Heat the oil over medium-high flame in a large skillet. When the oil is hot, dredge both sides of the chicken in the flour, shaking off the excess. Slip into the pan and fry for 5 minutes on each side until golden brown, turning once. Remove the chicken.
4. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute. Add the mushrooms and sauté until browned, about 5 minutes; season with salt and pepper.
5. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add chicken stock and simmer for a minute.
6. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute.
7. Garnish with chopped parsley before serving

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