Chicken Marsala
Prep Time: 7 minutes
Total Time: 20 minutes
Makes 4 servings
4 boneless, skinless chicken breast halves, pounded 1/4" thick
Salt and ground black pepper
3/4 cup all-purpose flour
1 tablespoon olive oil
2 ounces prosciutto, cut into thin strips
8 ounces cremini mushrooms, stemmed and sliced
3/4 cup Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1. Season the chicken with a pinch of salt and pepper. Place the flour in a shallow bowl. Dredge the chicken in the flour, coating evenly and shaking off any excess.
2. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium heat. Working in batches if necessary, add the chicken (don’t overcrowd the pan) and cook for 3 to 4 minutes per side, or until golden brown on the outside, no longer pink inside, and the juices run clear. Transfer to a serving platter and keep warm.
3. Add the prosciutto and cook for 1 to 2 minutes, or until it starts to crisp up. Add the mushrooms and cook until well browned. Stir in the wine and broth, scraping up any browned bits from the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season with salt and pepper to taste. Stir in the parsley.
4. Serve the chicken topped with the Marsala sauce.
Per serving: 388 calories, 36 g protein, 28 g carbohydrates, 9 g fat, 2 g saturated fat, 1 g fiber, 517 mg sodium