I know it doesn't have the same ring, but this week is a Tasty Thursday kind of week. Work and life have prevented me from fun and blogging. But not today ~ today's recipe is hopefully bookmarked by many as I've discovered it's a sure way to please the taste buds when craving crispy chicken and savory bacon (or in this case, prosciutto).
This Chicken Marsala recipe is derived from one I found in Men’s Health magazine. I’ve discovered this mag to be a great source for creative meal options ~ for one, it focuses on health. It also focuses on what men like to eat, thus making it easy to please the hubs. And the icing on the cake? I think they purposely make the recipes really simple, with ingredients that most have around their kitchens. Perhaps they’re trying to persuade their bachelor readers to pick up a pan and get cooking? Whatever the reason, I like it!
This Chicken Marsala recipe is derived from one I found in Men’s Health magazine. I’ve discovered this mag to be a great source for creative meal options ~ for one, it focuses on health. It also focuses on what men like to eat, thus making it easy to please the hubs. And the icing on the cake? I think they purposely make the recipes really simple, with ingredients that most have around their kitchens. Perhaps they’re trying to persuade their bachelor readers to pick up a pan and get cooking? Whatever the reason, I like it!
Chicken Marsala
Ingredients:
Boneless skinless chicken breasts (1/person ~ this recipe serves 4)
1 cup flour
1 Tablespoon EVOO
2 oz prosciutto, sliced into thin strips
8 oz cremini mushrooms (or any other variety you like ~ shitake, portobello and oyster all work really well), sliced
¾ cup marsala wine
¾ cup low-sodium chicken broth
¼ cup chopped fresh parsley
Salt & pepper to taste (careful with the salt! Prosciutto can be very salty naturally, so make sure to taste your dish before adding salt to avoid over-salting)
Instructions:
Season each breast with a pinch of salt and pepper. Place flour in a shallow bowl or plate, and coat the chicken pieces evenly, shaking off any excess flour.
Heat the olive oil on medium in a large non-stick pan. Add the chicken and cook for 3-4 minutes on each side until the breasts are golden brown and the internal temperature reaches 165 degrees. Transfer to a serving plate and keep warm (top with foil).
Add a little more oil to the pan if needed, and sauté the prosciutto for 1-2 minutes or until it begins to crisp. Add the mushrooms and sauté until they are well browned.
Stir in the marsala and broth, scraping up any brown bits from the bottom of the pan (this is instant extra flavor!) Cook until the liquid had reduced to about ½ cup. Season the sauce with salt and pepper (taste first!) and add the parsley.
Serve the chicken with the marsala mushroom sauce poured over.
Season each breast with a pinch of salt and pepper. Place flour in a shallow bowl or plate, and coat the chicken pieces evenly, shaking off any excess flour.
Heat the olive oil on medium in a large non-stick pan. Add the chicken and cook for 3-4 minutes on each side until the breasts are golden brown and the internal temperature reaches 165 degrees. Transfer to a serving plate and keep warm (top with foil).
Add a little more oil to the pan if needed, and sauté the prosciutto for 1-2 minutes or until it begins to crisp. Add the mushrooms and sauté until they are well browned.
Stir in the marsala and broth, scraping up any brown bits from the bottom of the pan (this is instant extra flavor!) Cook until the liquid had reduced to about ½ cup. Season the sauce with salt and pepper (taste first!) and add the parsley.
Serve the chicken with the marsala mushroom sauce poured over.
Scrumptious!
4 comments:
YUM! This sounds amazing. I will be trying this, no doubt!
Anything with bacon is a winner with me, even if it only looks like bacon. I'd give it a shot.
Yum, yum! I need to take some time to cook all these good recipes! I haven't been spending as much time in my kitchen as I should be...
I always swipe the left-behind copies of Men's Health from the gym and tear out all of the good recipes! I have a great asian chicken wrap recipe I got from there that I'll have to share some time on my blog. I've been making it for years!
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