Recipe Details
Ingredients
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4skinless, boneless chicken breast halves
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sea salt and ground black pepper to taste
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1tablespoonextra-virgin olive oil, or more as needed
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2tablespoonsunsalted butter, divided
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6(1 ounce) slicesprosciutto, cut into thirds
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1smallshallot, minced
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8ouncescrimini mushrooms, stemmed and halved
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½cupsweet Marsala wine
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½cupchicken stock
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¼cupchopped flat-leaf parsley
Cooking Directions
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Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
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Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
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Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.
Bella mushrooms can be substituted for cremini mushrooms.
Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets.
I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories357 | |
% Daily Value * | |
Total Fat 21g |
26% |
Saturated Fat 8g |
41% |
Cholesterol 97mg |
32% |
Sodium 811mg |
35% |
Total Carbohydrate 6g |
2% |
Dietary Fiber 1g |
4% |
Total Sugars 2g |
|
Protein 29g |
58% |
Vitamin C 4mg |
5% |
Calcium 19mg |
1% |
Iron 2mg |
13% |
Potassium 216mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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