20 minute creamy chicken marsala with prosciutto
Chicken
20-Minute Creamy Chicken Marsala with Prosciutto
A bit of prosciutto adds savory flavor to this sauce. Serve this quick-cooking dish with whole-wheat angel hair pasta.
Ingredients:
- 1 pound chicken cutlets, trimmed
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- ¼ cup white whole-wheat flour
- 2 tablespoons extra-virgin olive oil, divided
- 2 ounces prosciutto, chopped (½ cup)
- 8 ounces sliced cremini mushrooms
- ¼ cup minced shallots
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup marsala wine (see tip)
- chopped fresh parsley for garnish
Directions:
- Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
- Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.
- Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.
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