Chicken Marsala

Chicken Marsala is one of our favorite meals. This recipe is especially delicious -- so much so that after we first started making it we stopped ordering Chicken Marsala at restaurants because this tastes so much better than any restaurant meal! The recipe came from Aunt Mary, who originally served it to us with pasta, but we like to eat it with freshly mashed potatoes!

Ingredients

1 1/2 to 2 lbs. of chicken breast

flour, salt, and pepper

1/4 c. olive oil

4 oz. thinly sliced prosciutto

8 oz. sliced crimini mushrooms

1 c. sweet marsala wine

1 c. chicken stock

3 to 4 T butter

Directions

Heat oil over medium high heat. Slice chicken breasts in half (if thick) and pound until 1/4 inches thick if necessary. Season chicken with salt and pepper and dredge both sides of chicken in flour, shaking off the excess. Fry 5 minutes on each side until golden.

Lower heat to medium and add prosciutto to pan. Saute 1 minute. Add mushrooms and saute until browned, about 5 minutes. Season with salt and pepper. Pour marsala into pan and boil for a while (about 15 minutes). Add chicken stock and simmer for another 15 minutes. Stir in butter and return chicken to pan. Season to taste with salt and pepper.

Optional additions: If you'd like the sauce to be thicker, add a tablespoon or so of cornstarch dissolved in a bit of water (do this at the very end). You can add parsley on top as well just for looks, but I never have time to do this :)