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Dress up ordinary chicken!
- 2 boneless skinless chicken breast halves large size
- 1 tbs olive oil
- 8 oz button mushrooms
- 1/2 cup marsala wine
- 1/2 cup beef stock
- 2 oz prosciutto optional but nice if you have it
- 2 tbs fresh sage chopped
- 2 tbs unsalted butter
Slice chicken breasts in half lengthwise. Place each piece between plastic wrap or wax paper and pound with a mallet until it’s 1/3-inch thick. Season with a bit of salt and pepper.
Saute 2 pieces at a time in the oil in a skillet over medium-high heat until browned, about 3-5 minutes. Turn and cook an additional 2 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with remaining chicken.
Cook the mushrooms in the same pan over high heat—about 5 minutes or until they start to brown. Add additional oil if necessary to prevent scorching.
Deglaze the pan with the marsala wine and bring to a boil. Simmer until liquid is reduced by half-about 5 minutes.
Remove from heat and add the prosciutto, sage and butter. Add any additional salt and pepper at this time.
Pour sauce over chicken and serve.
Substitute 1/2 tsp ground sage for the fresh. Add a tad more if you like a strong sage flavor.
Ham or bacon may be substituted for the prosciutto.
Serving: 1serving | Calories: 274kcal | Carbohydrates: 7g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 225mg | Potassium: 513mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg